Chef Debbie's Favorite Blueberry Muffins

A Blog A Day For A Month: Day 27. Only 4 more days to go.

I love blueberries. Big, plump and full of flavor, these little gems are stuffed full of antioxidants so they're really good for you.

I don't eat a lot of desserts and sweets, but every once in a while I get the craving for blueberry muffins. Not just any muffins, but the double~stuffed blueberry muffins from Ina Garten. Unfortunately, I don't have which of her fabulous cookbooks I got this from. Here's my modified recipe, which is a client favorite.

Double Blueberry Muffins
Makes 12

1/2c butter, room temperature
1c sugar
2 eggs
2t vanilla extract
2t baking powder
1/4t salt
3T lemon zest
2 1/2c blueberries, fresh
2c all~purpose flour
1/2c milk
2T Demerara sugar, for garnish

Preheat oven to 375. Line muffin tin with paper liners.

In a mixer fitted with a paddle attachment, cream the butter until smooth. Add sugar and mix well. Add eggs, vanilla, baking powder, lemon zest and salt and mix well.

In a shallow bowl, mash 3/4c blueberries with the back of a fork. Add to batter and mix.

With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk and mix. Repeat with remaining flour and milk. Fold in the remaining whole blueberries by hand and mix well.

Fill the muffin cups 3/4 full. Sprinkle Demerara sugar over the tops of the muffins. Bake until golden brown, 25~30 minutes. Let cool in the pan at least 30 minutes before removing from muffin tin ~ this step is very important so that the blueberries don't sink to the bottom of the muffins.

Yummy!