Everyone needs a basic blueberry muffin recipe, especially since it’s surprisingly hard to get a good one in the average cafe. They’re often too cakey or sweet. These are light and fluffy, and just sweet enough to be a muffin – not a cupcake.
about 3 dozen mini muffins
2 1/2 cups flour
3/4 cup light brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon finely grated lemon rind (from about 2 small lemons; squeeze for juice as well)
Juice from the two lemons
1 1/4 cup milk
1/2 cup oil
1 pint bluberries
1. Heat oven to 350°F and line a mini-muffin tin with paper liners, or grease each cup.
2. Whisk together the flour, brown sugar, baking powder, salt, and lemon rind. In a separate bowl, whisk together the egg, lemon juice, milk and oil. Add to the flour and mix just until combined. Quickly stir in the blueberries.
3. Drop by spoonfuls into the prepared tins. Bake for about 15 minutes or until tops are golden and spring back when pressed.
Recipe and photo credit: thekitchn.com