Blueberry Muffins

Chef Jonathan Collins

12

Blueberry Muffins

Save Recipe

Print Recipe

Ingredients

• 2 Large Eggs
• 1 cup (250 mL) White Granular Sugar
• 1 cup (250 mL) Milk or Buttermilk
• ¼ cup (60 mL) Unsalted Butter – melted (plus more for serving)
• 1 Lemon – zested
• 2 tsp (10 mL) Pure Vanilla Extract
• 2 ½ cups (625 mL) All-Purpose Flour
• 1 tbsp (15 mL) Baking Powder
• Pinch Fine Sea Salt
• 2 cups (500 mL) Fresh Blueberries from Chile - rinsed
• Raw Sugar to garnish

Instructions

1. Position rack in the center of the convection oven, preheat to 375°F (190°C) or Gas Mark 5.
2. In stand mixer with fitted with the paddle. combine eggs and sugar. Blend until smooth and ribbons form.
3. Add milk, melted butter, lemon zest, and vanilla; mix until smooth.
4. In a large bowl combine flour, baking powder, and salt; whisk until incorporated.
5. Add the dry mixture to the wet mixture; mix until smooth. Then, gently fold in blueberries.
6. Prepare muffin pan by spraying with non-stick spray or brushed with butter. Alternatively, line with paper cupcake holders. Portion equally into muffin pan.
7. Top with a sprinkle of raw sugar on each muffin.
8. Bake for 20-22 minutes or until a toothpick passes cleanly through the thickest part.
9. Cool slightly before serving. Alternatively, cool completely and store in airtight container for 2 days.
10. Muffins can also be frozen in an airtight container for up to 6 months.