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Ingredients:
3 cups all purpose flour
3 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoons baking soda
1 1/4 cups sugar
1/2 teaspoon salt
ZEST of 1 lemon - use a microplane for fine zest
1 cup (2 sticks) unsalted butter (melted and cooled & still liquid)
1 1/4 cups whole milk
2 eggs- lightly beaten - ( I leave eggs out so they are room tempterature - if you don't have time - dips them in warm/hot water for a minute)
2 cups blueberries
Preheat oven to 375 degrees.
Spray mini muffin tin (24 muffins) with Pam
In a bowl, combine all the liquid - melted butter, milk, eggs, vanilla- whisk till combined
In a larger bowl, sift dry ingredients (flour, baking powder, baking soda, sugar, salt)
Combine the liquid mixture with the dry ingredients and mix till moist - fold in blueberries and the lemon zest
Use small ice cream scoop or 2 spoons to fill 3/4 the way up prepared muffin tin. These muffins will rise so leave enough room for the expansion. (one spoon to scoop, one to push off into tin!)
Bake about 20 minutes, but look in after 15.
Note: if you are using a larger muffin tin, make it 25 minutes, but look in after 20. Should be a little color on top and you will start to smell the muffins right before they are ready to come out!
Makes 3 batches of mini muffins 24 per batch
Makes 2 batches of 12 muffins (large muffin tin)
Sprinkle with 10x sugar (confectioners sugar)
Jane Ridolfi-Personal Chef
212-327-4373
chef10021@aol.com
