|PhotoCourtesy of CHOW|
1 cup butter, room temp
zest of 3-4 medium lemons, preferably Meyer
1 cup sugar
2 t vanilla
4 cups AP flour
4 t baking powder
1 T kosher salt
4 cups blueberries; fresh preferably but frozen would work as well
1 cup milk
2 t coarse sugar for sprinkling
Preheat oven to 375. Cream butter with sugar and zest for 3-4 minutes.
Add eggs and vanilla and mix till well combined.
Toss the blueberries with 2/3 cup of flour and sift the remaining flour, baking powder and salt into a large bowl.
Add the flour mixture to the batter a little at a time, alternating with the milk. Fold in the blueberries.
Grease a muffin tin with butter or line with cupcake papers. Distribute batter among muffin holes — in my tin, each cup was filled above the rim with batter. Sprinkle batter with raw sugar. Bake for 23-30 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of minutes more.
enjoy warm or room temp, possibly reheated with some more butter! everything’s better with butter….
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Many thanks CHOW!