Blueberry Muffins

From Food Network Kitchens

Cook Time: 25 minutes
Yield: 12 muffins

2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup unsalted butter, softened, plus more for preparing the muffin tin
1 teaspoon finely grated lemon zest
2/3 cup sugar, plus 1 tablespoon for the top of the muffins
2 large eggs, at room temperature
1/2 cup whole milk
1 1/2 cups fresh blueberries, rinsed and dried

Preheat the oven to 375 degrees F. Lightly brush a 12-muffin tin with
butter and set aside. Sift the flour, baking powder, and salt into a
medium bowl and set aside. In a standing mixer fitted with the paddle
attachment, or with an electric hand-held mixer in a large bowl, cream the
butter, zest, and 2/3 cup of the sugar until light and fluffy, about 2
minutes. Scrape down the sides of the bowl with a rubber spatula. Add the
eggs, one at a time, beating well after each addition. Remove the bowl
from the mixer. Using a rubber spatula, fold the flour in 3 parts into
the butter mixture, alternating with the milk in 2 parts, until just
combined. Fold in the blueberries. Take care not to over mix the batter.
Divide the batter evenly into the muffin tin and sprinkle the tops with
sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan
on a rack. Serve warm.


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