Tuesday, July 26, 2011
These muffins were just the way muffins should be: moist, bursting with berry flavor and crowned with high, domed tops. The batter is just the right consistency to hold the blueberries suspended evenly throughout the muffin and just the right sweetness to complement the berries. The recipe is from The Sweeter Side of Amy's Bread.Amy's Bread is a bakery in Manhattan and one of the many I plan on visiting when I visit New York at the end of September! Yup, this girl is going to the big apple for a week! I'm so excited to try all these restaurants and bakeries that I have only read about or watched as they were featured on the Food Network. If anyone knows of any "must visit" places, I'd love to hear about them! Blueberry Muffins Makes 12 | The Sweeter Side of Amy's Bread 3 1/4 cups flour 1 1/3 cup sugar 1 tbsp baking powder 1 3/4 tsp salt 1 cup butter 3 large eggs 1 1/4 cups milk 1 1/2 tsp lemon zest 1 2/3 cups blueberries 1. Preheat oven to 375 degrees F. Line 12 muffin cups. 2. Combine flour, sugar, powder and salt in a bowl. 3. Whisk together melted butter, eggs, milk and zest in a separate bowl. Add liquid mixture to flour mixture and gently fold in berries. Fill muffin tins. 4. Bake for 20-25 minutes or until toothpick tests clean.