Description
News On 6 at Noon welcomed back Stacey Jones from the OSU Extension on Wednesday, showing us how to do some Lemon Blueberry Muffins.
Ingredients
- 1/2 cup unsalted butter (room temperature)
- 1 cup sugar
- 1 tsp vanilla
- 2 cups all-purpose flour
- 1 1/2 tsp salt
- 1/2 cup of 2% milk
- 2 tsp lemon zest
- 1 egg (room temperature)
- 1 tsp baking soda
- 2 tsp baking powder
- 2 cups blueberries
- Glaze (optional): 1 cup of confectioner’s sugar and 3 tbsp of lemon juice
Instructions
- Step 1: Preheat oven to 375 degrees. Spray 12 count muffin pan with nonstick spray and set aside.
- Step 2: Using a hand or stand mixer, cream together the butter, lemon zest and sugar about 2 minutes on high speed.
- Step 3: Add eggs and vanilla. Beat for 2 minutes of medium speed and scrape the side and bottom of the bowl. Toss the blueberries with ¼ cup of flour; then whisk together the remaining flour, baking powder, and salt.
- Step 4: In a large bowl whisk the flour mixture to the batter a little at a time, alternating with the milk. Fold in the blueberries. Note: Batter will be thick.
- Step 5: Distribute batter equally among the muffin cups. Bake for 20-25 minutes. Check to see if the muffins are done by inserting a toothpick in the center and it comes out clean.
