Blueberry Lemon Muffins

Ingredients

• 3 cups all-purpose flour (spooned and levelled)
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon fine salt (reduce to 1/4 tsp if using salted butter)
• 3/4 cup butter (at room temperature)
• 1 1/2 cups granulated white sugar
• 3 large eggs (at room temperature)
• 1 1/2 teaspoons vanilla extract (or vanilla bean pasta)
• 1 teaspoon lemon zest (freshly grated)
• 3/4 cup milk
• 2 cups fresh or frozen blueberries (about 1 pint, plus a bit more for putting on top)
• Confectioners'/Icing Sugar (for garnish)

Instructions

1. 1

   Preheat oven to 375F (regular bake setting - adjust as needed for convection bake/fan assisted) with rack in the centre of the oven.

2. 2

   Grease/spray 12 muffin cups, greasing both the cups and the top of the muffin tin. Set aside. *You can use paper muffin liners if you like.

3. 3

   In a medium bowl, whisk together the 3 cups all-purpose flour, 2 1/4 teaspoons baking powder and 1/2 teaspoon fine salt. Set aside.

4. 4

   In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, beat together the 3/4 cup butter, 1 1/2 cups granulated white sugar, 3 large eggs, 1 1/2 teaspoons vanilla extract, and 1 teaspoon lemon zest until light and fluffy, about 5 minutes, scraping down the sides of the bowl a couple of times.

5. 5

   With the mixer on low, add 1/3 of the flour mixture, then 1/2 of the 3/4 cup milk, another 1/3 of the flour, the rest of the milk, and then the rest of the flour mixture. Beat until smooth.

6. 6

   Using a spatula, gently fold in the 2 cups fresh or frozen blueberries until combined.

7. 7

   Using an ice cream scoop, divide the batter between the 12 muffin cups, filling each about 2/3 full. Place 3 blueberries in the centre of each muffin, gently pressing them into the batter.

8. 8

   Bake in a preheated oven for 25-30 minutes, or until golden brown around the outside and a tester inserted in the centre comes out clean. Remove from the oven and let cool in the pan; set on top of cooling racks for about 10-15 minutes. Carefully remove muffins from the pan by running a knife under the muffin top edges, then gently lifting out. Place on a cooling rack to cool completely.

9. 9

   Serve garnished with a dusting of confectioners/icing sugar, if desired.