I know that everyone thinks their blueberry muffin recipe are the best, but this
is the best recipe!
Check out Linda's Bread Making Hints:
Secrets to using the bread machine,
About yeast in bread making,
Sourdough Starter, and
Check out all of Linda's great
Bread Recipes for your bread making.
Blueberry Muffin Recipe:
Yields: 12 muffins
Prep time: 15 min
Cook time: 30 min
Lemon-Sugar Topping (see recipe below)
1 cup granulated
2 cups sifted all-purpose
2 1/2 teaspoons
(less depending on tartness of blueberries)
3/4 teaspoon salt
1/2 cup chilled butter
, cut into 1/4-inch pieces
, well beaten
3/4 cup milk
1 teaspoon grated
2 cups (10 ounces) fresh or frozen
* Fresh Blueberries are obviously the best when you can get them. If not, the frozen blueberries are the
next best choice. If using fresh blueberries, dust them lightly with flour; this helps prevent the blueberries from "bleeding" into the muffins.
If using frozen blueberries, add them frozen to the batter; this will help prevent them from "bleeding" our their juices.
Preheat oven to 400 degrees F. Adjust oven rack to middle of oven. Lightly grease
or spray with non-stick vegetable oil spray the muffin pan.
Prepare Lemon-Sugar Topping; set aside.
In a large bowl, combine flour, baking powder, sugar, and salt. With a pastry blender or two knives, cut in butter or margarine until particles are the size of small peas;
make a well in the center.
In a small bowl, combine eggs and milk; add all at once to the well in flour mixture, stirring just until moistened.
Gently fold in orange zest and blueberries, taking care not to over mix the batter.
prepared muffin cups 2/3 full using a large spoon or an ice cream scoop.
Bake 25 to 30 minutes (rotating muffin tin from front to back halfway through the baking time) or until
muffin tops are golden brown and just firm. A good check is to use an instant
digital thermometer to test your muffins. The temperature of the muffin should be at 200 degrees F.
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right.
Remove from oven and as soon as they have cooled enough to handle, remove the muffins from pan
and place on a wire rack to finish cooling (if desired).
Serve warm or at room temperature.
Yields 12 muffins.
Lemon-Sugar Topping Recipe:
1/3 cup granulated sugar
1 1/2 teaspoons finely-grated lemon zest (rind) from 1 lemon
In a small bowl, stir together sugar and lemon zest until combined. Set aside
until ready to use.