Name: Blueberry Muffins
Prep time: 30 min
Total time: 30 min
Yield: 12
Cuisine: not set
Ingredients: 1/2 lemon zest; 2 cups sugar; 2 cups blueberries; 2 1/2 cups All purpose flour; 2 1/2 teaspoons baking powder; 1 teaspoon salt; 1/2 stick unsalted butter; 1/4 cup vegetable oil; 1 cup buttermilk

by amosgold

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INGREDIENTS

1/2 lemon ; zest
2 cups sugar
2 cups blueberries
2 1/2 cups All purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 stick unsalted butter
1/4 cup vegetable oil
1 cup buttermilk

Servings

INSTRUCTIONS

Preheat oven to 425 degrees.

Place rack on middle position.

Set 1/2 stick of butter on stove top to melt.

For topping, whisk together:

- zest of 1/2 lemon

- 1/3 cup sugar

For jam, reduce:

- 1 cup blueberries (smashed)

- 1 teaspoon sugar

Whisk together dry ingredients:

- 2 1/2 cups flour

- 2 1/2 teaspoons baking powder

- 1 teaspoon salt

Whisk together wet ingredients:

- 2 eggs

- 1 cup plus 2 tablespoons sugar

whisk, then add:

- 1/2 stick melted butter

- 1/4 cup vegetable oil

whisk, then add:

- 1 cup buttermilk

- 1 1/2 teaspoons vanilla extract

Fold in 1 cup blueberries.

Place batter in tin.

Swirl jam into muffins.

Sprinkle tops with lemon zest mixture.

Bake 16-19 minutes.

Cool in muffin tin 5 minutes.

Cool on rack 5 minutes.

NOTES

Alert editor

Blueberry Muffins

1/2  lemon zest
2 cups sugar 
2 cups  blueberries 
2 1/2  cups  All purpose flour 
2 1/2 teaspoons baking powder 
1 teaspoon salt 
1/2 stick unsalted butter 
1/4 cup vegetable oil 
1 cup buttermilk

Preheat oven to 425 degrees.

Place rack on middle position.

Set 1/2 stick of butter on stove top to melt.

For topping, whisk together:

- zest of 1/2 lemon
   - 1/3 cup sugar

For jam, reduce:

- 1 cup blueberries (smashed)
   - 1 teaspoon sugar

Whisk together dry ingredients:

- 2 1/2 cups flour
   - 2 1/2 teaspoons baking powder
   - 1 teaspoon salt

Whisk together wet ingredients:

- 2 eggs
   - 1 cup plus 2 tablespoons sugar
   
   whisk, then add:

- 1/2 stick melted butter
   - 1/4 cup vegetable oil
   
   whisk, then add:

- 1 cup buttermilk
   - 1 1/2 teaspoons vanilla extract

Fold in 1 cup blueberries.

Place batter in tin.

Swirl jam into muffins.

Sprinkle tops with lemon zest mixture.

Bake 16-19 minutes.

Cool in muffin tin 5 minutes.

Cool on rack 5 minutes.

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Blueberry Muffins
amosgold

Nutrition

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Serving Size: 1 Serving (125g)
Recipe Makes: 12 Servings

Calories: 236
Calories from Fat: 71 (30%)

Amt Per Serving		% DV

	Total Fat 7.9g	11 %
	Saturated Fat 2.8g	14 %
	Monounsaturated Fat 3.3g
	Polyunsanturated Fat 1.3g
Cholesterol 10.9mg		3 %
Sodium 27.5mg		1 %
Potassium 181.2mg		5 %
Total Carbohydrate 27.6g		8 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 25.7g
Protein 4.4g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 236

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