It's time to start trying out new recipes to help me determine what I am going to enter in the Iowa State Fair this year. My best friend, Caitlin, gave me a daily calendar that's full of different types of cupcake and muffin recipes. This blueberry muffin recipe came from that calendar.
1/2 cup sugar
1 Tbsp grated lemon zest
2 1/2 cups all-purpose flour
1 Tbsp baking powder
2 lightly beaten eggs
1 cup milk
1/2 cup sweet butter, melted
1 tsp vanilla extract
2 cups fresh or thawed frozen blueberries
Preheat oven to 400 degrees F. Place 12 paper baking cups in a muffin pan. In a medium bow, stir the sugar, lemon zest, flour and baking powder with a spoon. In a large bowl, beat the eggs, milk, butter and vanilla with an electirc mixer until smooth, about 1 minute. Add the dry ingredients and stir until the blueberries are just combined. Spoon the batter into the cups. Bake in the over for 20 minutes. Remove pan from the oven and cool for 5 minutes. Serve muffins immediately. Store in an airtight container for up to 2 days, or freeze for up to 3 months.
Using fresh blueberries in this recipe is amazing. As the muffins bake the blueberries burst which create these beautiful purple ribbons throughout the muffin. Hope you enjoy!