Blueberry Muffins

On Christmas morning, I decided to do a little baking for my husband. I wanted to try a new blueberry muffin recipe that I found on someone's blog, but with a little twist of my own. My husband and I devoured 2 muffins each this morning because it was DELICIOUS! Then, we had another one with our dinner as our "appetizer."  Definitely try it and let me know how it went!

Ingredients:

• 3 cups of all-purpose flour
• 3/4 cup of sugar
• 1 1/2  tablespoon of baking powder
• 3/4 teaspoon of salt
• 2 large eggs at room temperature
• 1 1/2 cups of buttermilk (Important: shake)
• 6 tablespoons of unsalted butter, melted and cooled slightly (approximately 3/4 stick)
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups of blueberries, lightly coated with flour
• 1 1/2 teaspoons of grated lemon zest

DIRECTIONS:

1. Preheat oven to 350 degrees.

2. Grease the 12-cups muffing tin or line with muffin liners.

3. Wash the blueberries and pat dry on the paper towel. Lightly coat dried blueberries with 1-2 teaspoons of all-purpose flour. Set them aside.

4. In a large bowl, sift and mix together the dry ingredients (flour, sugar, salt, and baking powder). Then make a well in the center. Set aside.

5. Melt unsalted butter (I placed the butter in the microwave for about a minute and had it sit to cool before mixing with the wet mixture).

6. Stir in the liquid ingredients (beat the eggs first; then add buttermilk, melted butter, vanilla extract, and lemon zest) until just combined.

7. Stir in the wet mixture into the well of the dry ingredients. Do not over-mix.

8. Gently and carefully fold the blueberries into the batter. The batter may be lumpy (it's okay!).

9. Fill the batter to muffin cup right to the top using a large spoon or an ice cream scoop.

10. Bake for about 20 -22 minutes until lightly golden OR a cake taster inserted in the center comes out with moist crumbs. It actually took me about 25 minutes but I think it's just with my oven. Do not over-bake the muffins!

Yummy!