Blueberry Muffins (Makes 20 muffins)
Copyright 2012, Ina Garten, All Rights Reserved
Photo: Courtesy of Food Network
3 ½ cups all-purpose flour
1½ cups granulated sugar
4½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups buttermilk, shaken
¼ pound (1 stick) unsalted butter, melted and cooled
1½ teaspoons grated lemon zest
2 extra-large eggs, lightly beaten
2 cups fresh blueberries (2 half-pints)
Preheat the oven to 350 degrees. Line muffin tins with paper liners.
Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and mix together. In a separate bowl, mix together the buttermilk, butter, lemon zest, and eggs. Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a fork just until blended. Fold the blueberries into the batter. Don’t over mix! With a standard (2¼ -inch) ice-cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.
Bake the muffins for 20 to 25 minutes, until golden brown.