Light & Fluffy Blueberry Muffins

Monday, February 3, 2014

Blueberry muffins - such a weakness for me. Especially now with the pregnancy they are right at the top of my cravings list. So I might just try to work up the energy to whip up these beauties via jennas everything blog, adapted from Kelsey Banfield’s book “The Naptime Chef: fitting great food into family life.”   

Light and Fluffy Blueberry Muffins 

Ingredients (Makes 12 muffins)
  • 2 cups all-purpose flour
  • ¼ cup + 2 TBS sugar
  • ½ tsp salt
  • 4 tsp baking powder
  • Zest from 1 lemon
  • 4 oz (1 stick) butter, chilled
  • 1 large egg
  • ¾ cup whole milk
  • 1 ½ cups fresh blueberries

1. Heat oven to 425 F and prepare a muffin pan by greasing it or lining it with paper liners.
2. Mix together flour, sugar, salt, baking powder and zest.
3. Cut the butter into small cubes and incorporate into the dry ingredients using a pastry knife, until the mixture has the consistency of small pebbles.
4. Separately, whisk together the milk and egg; stir them into the dry ingredients. The batter will be very lumpy.
5. Gently fold in the blueberries with a spatula.
6. Distribute the batter evenly into the 12 muffin cups.
7. Bake for 15-17 minutes, rotating the pan halfway through. The muffins are done when the tops golden and have a little spring on top when touched. Serve hot!
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