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  • tracyli89

Blueberry+ Muffins

These are blueberry muffins with a little something extra. I only had about half of the blueberries I wanted to use so I added it lemon zest and raspberry apricot preserves for a tasty, moist muffin. In my mother's family, we slather any baked good with butter. Dinner roll? Butter. Cinnamon roll? Butter. Muffin? Butter. It elevates them all, I promise. Because who doesn't like feeling guilty first thing in the morning while eating breakfast?


Step 1: Cream butter, sugar and egg. Mix in flour, sugar, baking powder, salt and milk.

Step 2: In a separate bowl, smash blueberries with a fork. Combine blueberries with batter.



Step 3: Add lemon zest and juice to mixture. Mix to combine.

Step 4: Swirl in preserves. I like to leave it swirly for a fun look.


Step 5: Fill muffin tins 3/4 full. Bake at 400 degrees for 22-25 minutes.



Makes: 10-12 muffins

Ingredients:

1/2 cup softened butter

3/4 cup sugar

1 egg

1 1/2 cups flour

2 tsp baking powder

1/2 tsp salt

1/2 cup milk (I use 1% because that's what is in my fridge)

3/4 cup blueberries

1 tsp lemon zest

1 wedge lemon juice

3 Tbsp Raspberry Apricot preserves

Endless butter for serving


Directions:

Step 1: Cream butter, sugar and egg. Mix in flour, baking powder, salt and milk.

Step 2: In a separate bowl, smash blueberries with a fork. Combine blueberries with batter.

Step 3: Add lemon zest and juice to mixture. Mix to combine.

Step 4: Swirl in preserves. I like to leave it swirly for a fun look.

Step 5: Fill muffin tins 3/4 full. Bake at 400 degrees for 22-25 minutes.


Substitutions

- You can always add more blueberries. You also don't have to smash them, I do it because I don't like getting bites of blueberry chunks (I think I may be in the minority).

- Any preserve of your choice will be tasty. You can also use jam if you don't have preserves.

-Don't like lemon? Omit it!

- These are also delicious with a crumble on top!

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