Description
This recipe developed for my high altitude kitchen yields a perfect blueberry muffin. Light, lemony and bursting with blueberries in every bite. It took years to perfect, but I’ve done it!!
Ingredients
- Enjoy!
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Blueberry Muffins
- 1/4 cup coarse white sugar
- zest of one lemon
- 1 1/2 cups fresh or frozen blueberries
- 3 3/4 cups all-purpose flour
- 3 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 1/2 cups white sugar
- 3 eggs
- 6 tablespoons butter, melted & cooled
- 6 tablespoons vegetable oil
- 1 tablespoon vanilla extract
- 1 1/2 cups buttermilk
- 1/2 cup blueberry preserves
Instructions
- Preheat oven to 375F degrees.
- In small bowl, combine coarse white sugar and lemon zest, pinching and squeezing the lemon zest between your fingers so it releases it’s natural oils; set aside.
- In a medium bowl, combine flour, baking powder and salt; set aside.
- In a large bowl, whisk together sugar, eggs, melted butter, vegetable oil and vanilla extract. Alternate adding the flour mixture and buttermilk to the egg mixture stirring just until combined taking care not to over mix.
- Fold in the blueberries.
- Divide batter evenly among 24 standard size prepared muffin tins. (Either grease really well or use liners.)
- Using your finger, make a small indent on top of muffin batter. Fill each indent with 1/2 teaspoon of blueberry preserves.
- Sprinkle muffin tops with lemon scented sugar.
- Bake at 375 degrees for about 20 minutes.
Notes
This recipe was developed for high altitude. If you need a recipe for sea level, turn to google- there’s plenty!