Thread by @FiConfessions

#PFTwitter

Here’s my #recipe for my #lemon #blueberry #muffins (see pic). Hope you enjoy them!

Lemon Blueberry Muffins

2 cups all-purpose flour, spooned into measuring cup and leveled-off
2 teaspoons baking powder
3/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened

1 cup granulated sugar
2 large eggs
1-1/2 teaspoons vanilla extract
2 tablespoons of lemon zest or to taste
1/4 teaspoon lemon extract, optional **
1/2 cup milk
2-1/4 cups fresh blueberries
2 tablespoons or to taste turbinado sugar

Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners. Spray the pan and the liners with non-stick cooking spray.

In a medium bowl, whisk together the flour, baking powder and salt.

In the bowl of an electric mixer, beat butter & granulated sugar for ~2 minutes. Add eggs 1 at a time, scraping down the sides of the bowl & beating well after each add. Beat in vanilla extract & lemon zest & the opt. lemon extract. The batter may look a little grainy - it’s ok.

Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not overmix.

Scoop the batter into the prepared muffin tin (I use an ice-cream scoop with a wire scraper here); they will be very full. Sprinkle the turbinado sugar evenly on top of the muffins.

Bake for ~30 minutes, until lightly golden & a cake tester comes out clean. Let the muffins cool in the pan for ~10 minutes. Run a knife around the edge of each muffin to free it from the pan if needed. then transfer the muffins to a rack to cool completely.

** Try making the muffins without the lemon extract. Also, I taste the batter raw to make sure it has enough lemon 🍋.

Enjoy!!

@RooibosandRose Here’s the full recipe! I hope you like them.