Confession: I’ve blogged about these muffins already. No use in hiding it since you might go back and see the double repeat.
Yes, it’s a forbidden act under the food-blogging rules.
But I re-made them, took much better photos, and just had to share them with you. I’ve learnt so much over the past year of blogging and so I changed a few things and techniques.
I love blueberries. I almost made blueberry waffles this morning but, decided to do a grilled cheese sandwich instead…(then attempted to justify my laziness by saying I would be baking later on and didn’t want to intake too much flour…yeah right).
This is the recipe that made me love blueberries. I’ve used it several times and I’m still in love with it. Packed with delicious blueberries and a lemon based cupcake batter it’s a great contrast. My favourite part is sprinkling sugar on top for a perfect crunch when biting into the muffins.
Well, 2nd favourite part. My favourite part is eating them, obviously.
This makes 12 muffins
2 tsp. lemon zest
1 cup + 1 tbsp sugar
1 egg, room temperature
1 tsp. vanilla
2 cups cake flour
2 tsp. baking powder
1½ tsp. kosher salt (I used regular salt)
2 cups fresh blueberries (If frozen remember, don’t let it thaw first)
½ cup milk