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This recipe creates muffins that are fantastic right out of the oven but they also do really well frozen and eaten whenever you need a quick breakfast. The basic batter would probably work with all sorts of berries but I’ve only ever put blueberries to the test.
Preheat oven to 375 degrees F.
Spray the top of a muffin pan with non-stick coating, and line with paper liners. If you make large muffins the batter will come up over the sides and stick if you don’t grease the top, if your muffins are smaller feel free to skip this step.
In a large bowl, cream together the butter, sugar, lemon zest and salt until light and fluffy.
Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder.
Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Mix blueberries in the remaining 1/4 cup of the flour, and fold into the batter.
Divide batter into muffin tins and sprinkle tops lightly with sugar. Bake for 30 minutes or until golden brown.