Ingredients
- 3 1/2 cups plain flour
- 1 1/2 cups granulated sugar
- 4 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups buttermilk, shaken
- 1/4 pound unsalted butter, melted and cooled
- 1 1/2 teaspoons grated lemon zest
- 2 extra-large eggs, lightly beaten
- 2 cups fresh blueberries
Instructions
- Preheat the oven to 180 degrees. Line muffin tins with paper liners.
- Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and mix together.
- In a separate bowl, mix together the buttermilk, butter, lemon zest, and eggs.
- Make a hole in the centre of the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a fork just until blended.
- Fold the blueberries into the batter. Don't over mix!
- With a standard (2 1/4-inch) ice-cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.
- Bake the muffins for 20 to 25 minutes, until golden brown.
Recipe with thanks to Ina Garten