Light & Fluffy Blueberry Muffins

By lakecar

Ingredients

• 2 cups all-purpose flour
• 1/4 cup + 2 TBS sugar
• 1/2 tsp salt
• 4 tsp baking powder
• Zest from 1 lemon
• 4 oz (1 stick) butter, chilled
• 1 large egg
• 3/4 cup whole milk
• 1 1/2 cups fresh blueberries

Details

Servings 12
Adapted from jennaseverythingblog.com

Preparation

Step 1

Heat oven to 425 F and prepare a muffin pan by buttering it, spraying it with baking spray, or lining it with paper liners.

2. Mix together flour, sugar, salt, baking powder and zest.

3. Cut the butter into small cubes and incorporate it into the dry ingredients using a pastry knife, until the mixture has the consistency of small pebbles.

4. Separately, whisk together the milk and egg; stir them into the dry ingredients. The batter will be very lumpy.

5. Gently fold in the blueberries with a spatula, taking care not to smash them.

6. Distribute the batter evenly into the 12 muffin cups.

7. Bake for 15-17 minutes, rotating the pan halfway through. The muffins are done when the tops are turning golden and have a little spring on top when touched. Serve hot!