Recipe: Blueberry and lemon muffins are a crowd puller

These extra large muffins are bursting with many fresh blueberries. With soft and damp centers with a touch of lemon, these muffins taste even better than those of the bakery. Believe me when I say that these are always a crowd puller – and they are perfect for breakfast or as an afternoon snack.

Large blueberries Lemon muffins

2 1/2 cups (625 ml) All-PURPOSE flower

1/2 cup (125 ml) unsalted melted butter

1 cup (250 ml) sugar

2 teaspoon (10 ml) baking powder

1/2 teaspoon (2.5 ml) baking powder

Salt salt

1 tbsp of the 15 ml extract)

Grated skin of one lemon

2 eggs room temperature

1 1/2 cups (375 ml) fresh blueberries

1 head (250 ml) buttermilkham temperature

1/4 cup (60 ml) Greek yogurt (just)

Heat the oven for 425F. Cover a Jumbo muffin drawer with 8 rods and sets aside. Melt the butter and prepare to measure the rest of your ingredients while cooling it.

In a large bowl, beat the cooled and melted butter and sugar until well combined. Add the eggs, grated lemon zest, beat for 2-3 minutes or to bleaching color. Add milk, vanilla extract and Greek yogurt, mix until combined.

Combine dry ingredients, flour, baking powder, baking powder and a pinch of salt in a separate bowl. Add fresh blueberries in a small and book 2 tablespoons of the dry ingredients about 1-2 teaspoon and gently throw around until the blueberries are evenly coated. Add the blueberries to the dry ingredients. Add the dry mixture, including the blueberries to wet ingredients. With the help of a spatula, you carefully fold until the net is combined, it is important not to mix. Leave the batter at room temperature for 30 minutes. Use an ice cream scoop with the batter evenly over the muffers.

Bake at 425F for 5 minutes without opening the oven door. Then lower the oven temperature to 375F and keep baking for 20-25 minutes. The muffins are ready when they bounce back when touched or when a inserted toothpick comes out clean. Let the muffins cool in the can for 5 minutes before you transfer them to a grid to cool down completely.

Makes 6-8 large muffins.

Maria Fazzari Larosa is a cookbook author of Maria’s Italian Cucina from Burnaby who shares her receptors online @Mariascucina on Instagram.