I was babysitting my granddaughters over the past weekend, when the oldest asked me to bake her blueberry muffins. I purchase Wyman Blueberries at my local ShopRite. These berries are wild grown in Maine and are delicious. They are smaller in size than New Jersey berries.
I don't know where I found this recipe, but it's different than one I posted in July 2016. CSA Farm-ily members, when you get your NJ blueberries this summer, try both recipes and see which one you prefer.
Blueberry Muffins 2
from the recipe files of Donna Walsifer
Source - unknown
Yield: one dozen
Prep time: 10 minutes
Bake Time: 20-25 minutes
1-3/4 cup flour
2/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons butter (softened)
1/2 cup milk
1 teaspoon lemon zest
1/2 teaspoon vanilla
1 cup blueberries
Preheat oven 400°
In a large bowl, sift flour, sugar, baking powder and salt. With pastry blender, blend in butter, until fine crumbs. Add egg, milk, lemon zest and vanilla. Fold in blueberries. Pour into 12 cup muffin pan. Bake 20-25 minutes.
Updated preparation. Today I tried making these with my food processor.
1. Cube butter into small pieces.
2. Place dry ingredients into food processor. Add cubed butter; lightly mix butter into dry ingredients manually to coat.
3. Pulse 15-25 times until mixture looks sandy.
4. Add milk, vanilla and egg. Pulse until mixture is combined; don't overmix.
5. Remove to mixing bowl; fold in blueberries.
6. Using scooper, place one scoop into each paper-lined muffin cup.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.