Ingredients

The following ingredients have 6 Servings
  • ½ cup butter (softened to room temperature)
  • 1 ¼ cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • ½ tsp salt
  • 2 tsp baking powder
  • ½ cup milk
  • 2 cups blueberries (washed, drained and picked over)
  • 1 tbs fresh lemon zest
  • 1 tsp vanilla
  • 3 tbs coarse sugar ((also known as sanding sugar))

Instruction

  • Preheat the oven to 375F/190C degrees F.
  • Cream the butter and 1 1/4 cups sugar until light.
  • Add the eggs, one at a time, beating well after each addition. Add vanilla and lemon zest.
  • Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
  • Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
  • Line a jumbo (Texas) muffin tin with cupcake liners (I use lotus-shaped parchment ones), and fill with batter. Sprinkle the 3 tablespoons sugar over the tops of the muffins, and bake at 375 degrees for about 40-45 minutes.
  • Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day.
  • May be made in a standard-size muffin tin, but bake for 30-35 minutes. It will make 12 standard-sized muffins.