The Best Blueberry Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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These are truly the best blueberry muffins I have ever made. I think that the secret is using honey instead of sugar for the sweetener. My daughter, who hates honey, begs me to make these! Ingredients:
2 1/4 cups all-purpose flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon nutmeg, grated |
1 tablespoon lemon rind, grated |
1 cup blueberries |
2/3 cup butter, melted |
2/3 cup liquid honey |
2 eggs |
3/4 cup milk |
Directions:
1. In a large bowl, stir together the flour, baking powder, baking soda, salt and nutmeg; stir in the lemon rind and blueberries.
2. In a medium bowl, combine the butter and honey.
3. Beat in the eggs; whisk in the milk.
4. Make a well in the centre of the dry ingredients; pour in the milk mixture.
5. Stir just until no dry spots remain; do not overmix.
6. Spoon the batter into greased or paper cup-lined muffin cups, filling three-quarters full.
7. Bake in a 400 degree F oven 18 to 20 minutes or until golden brown and firm to the touch.
8. Let stand 10 minutes in the pan on a wire rack.
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