Step-by-Step Cakes by DK Publishing

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Lemon and Blueberry Muffins

These featherlight muffins are glazed with lemon juice for an extra burst of flavor. Best served warm.

Special equipment

12-hole muffin pan

Ingredients

4 tbsp unsalted butter

2 cups all-purpose flour

1 tbsp baking powder

½ tsp salt

½ cup sugar

1 large egg, at room temperature

finely grated zest and juice of

1 lemon

1 tsp pure vanilla extract

1 cup milk

21 ⁄ 4 cups blueberries

MAKES

12

20–25

MINS

15–20

MINS

UP TO

4 WEEKS

1 Preheat the oven to 425°F (220°C). Melt the

butter in a saucepan over medium-low heat.

4 In a separate bowl, beat the egg lightly until

just broken down and mixed together.

7 Stir with a rubber spatula, gradually drawing

in the dry ingredients to make a smooth batter.

2 Sift the flour, baking powder, and salt into a

bowl (do not make muffins in an electric mixer).

5 Add the melted butter, lemon zest, vanilla,

and milk. Beat the egg mixture until foamy.

8 Gently fold in all the blueberries, being sure

not to bruise any of the fruits.

3 Set 2 tablespoons sugar aside and stir the

rest into the flour. Make a well in the center.

6 In a slow, steady stream, pour the egg

mixture into the well in the flour.

9 Do not over-mix, or the muffins will be tough.

Stop when the ingredients are blended.