Freshly made this morning for breakfast with Harney & Sons Paris tea. Lemon zest makes it tart, fresh blueberries makes it sweet, Demerara sugar on top makes it crunchy. Perhaps we can get Lisa to share the recipe here…Lisa?
• 6 tbs unsalted butter, room temperature
• ½ tsp finely grated lemon zest
• ¾ cup granulated sugar
• 2 eggs
• 1¾ cups all-purpose flour
• 2 tsp baking powder
• ¾ tsp salt
• ¾ cup milk
• 1½ tsp vanilla extract
• 1 pint fresh blueberries or frozen unsweetened blueberries unthawed
• 6 tsp Demerara sugar
Preheat oven to 375°. Spray 12 cup muffin pan with non-stick cooking spray
In the bowl of an electric mixer fitted with the flat beater, beat the butter, lemon zest, and granulated sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, beating well after each addition and stopping the mixer occasionally to scrape down the sides of the bowl.
In a bowl, stir together the flour, baking powder, and salt. In another bowl, stir together the m ilk and vanilla. Add the flour mixture to the butter mixture in two additions, alternating with the milk mixture; stir with a wooden spoon just until evenly moistened. The batter will be slightly lumpy. Using a large rubber spatula, gently fold in the blueberries just until evenly distributed,no more than a few strokes. Take care not to break up the fruit. Do it overmix.
Divide the batter among the cups of the prepared pan. Sprinkle each muffin with ½ tsp of the Demerara sugar. Bake until the muffins are golden and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unfold the muffins and serve warm or at room temperature.
Makes 12 standard muffins.