Very Blueberry Morning Muffins
- 1/4 cup - unsalted butter, softened
- 2/3 cup - sugar
- 1 1/2 teaspoons - grated lemon zest
- 1 - egg
- 1/2 teaspoon - vanilla extract
- 1 1/4 cups - blueberries
- 1 cup - and 1 tablespoon unsifted Swans Down Cake Flour
- 1 teaspoon - baking powder
- 1/4 teaspoon - salt
- 1/3 cup - milk
- TOPPING -
- 3/4 teaspoon - sugar
- 1/8 teaspoon - nutmeg
PREHEAT oven to 375 degrees.
IN large bowl cream butter, sugar and lemon zest until light, about 5 minutes. Beat in egg and vanilla. Mash 1/4 cup of the berries. Beat into batter. Whisk together flour, baking powder and salt. Fold into batter alternately with milk. Fold into berries.
SPOON into 8 paper-lined muffin cups. Place topping of 3/4 teaspoons sugar and 1/8 teaspoons nutmeg, mixed, in small strainer and dust each muffin. Bake until muffins spring back when lightly touched, 20 to 25 minutes. Serve warm or at room temperature. Makes 8 muffins.
A collection of recipes from over a century of baking with love. Happy baking.