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Ingredients
| all-purpose flour (unsifted): 2 1/4 cups |
| baking powder: 2 tsp |
| baking soda: 1 tsp |
| salt: 1/2 tsp |
| whole nutmeg: 1/2 tsp (grated) |
| lemon peel: 1 Tbl (grated) |
| blueberries: 1 cup |
| salted butter: 2/3 cup (melted) |
| honey: 2/3 cup |
| eggs: 2 |
| 2% milk: 3/4 cup |
The Best Blueberry Muffins
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
- In a large bowl, stir together the flour, baking powder, baking soda, salt and nutmeg; stir in the lemon rind and blueberries.
- In a medium bowl, combine the butter and honey.
- Beat in the eggs; whisk in the milk.
- Make a well in the centre of the dry ingredients; pour in the milk mixture.
- Stir just until no dry spots remain; do not overmix.
- Spoon the batter into greased or paper cup-lined muffin cups, filling three-quarters full.
- Bake in a 400 degree F oven 18 to 20 minutes or until golden brown and firm to the touch.
- Let stand 10 minutes in the pan on a wire rack.