Blueberry Muffins

Adapted from Ina Garten’s recipe
Yield: 20 muffins


3 1/2 C  all-purpose flour
1 1/2 C  sugar
4 1/2 tsp baking powder
1 tsp baking soda
1 tsp kosher salt (or 1/2 tsp regular salt)

2 C buttermilk
1/2 C (1 stick) salted butter, melted and cooled
1 1/2 tsp grated lemon zest (the zest of 1 medium lemon)
2 extra-large eggs, lightly beaten
2 C fresh (or frozen) blueberries


Preheat the oven to 350 degrees.
Grease the cups of 2 muffin pans, or line the cups with paper liners.
Sift the first 5 ingredients into a large bowl and mix together.
In a separate bowl, mix together the buttermilk, butter, lemon zest, and eggs.
Make a hole in the center of the dry ingredients and pour in the wet ingredients .
Mix with a fork just until blended.
Fold the blueberries into the batter. DON’T OVER MIX!
Spoon batter into the prepared cups, filling them almost full.
Bake for 20-25 minutes, until golden brown.
Muffins are done when a toothpick inserted into the center comes out clean.

About mama huang

I love to cook and experiment with recipes. The ones published here have been adapted from recipes from various sources and are recipes that members of my family love and ask for.
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