Alison Roman’s Blueberry Muffins
These blueberry muffins are so good…is it the cinnamon, the lemon zest?
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup buttermilk
- 1/4 cup light brown sugar
- 3/4 cup sugar
- 2 large eggs
- 1/2 cup unsalted butter (melted) or olive oil
- zest of one Meyer lemon
- 1/4 teaspoon ground cinnamon
- 12 ounces frozen blueberries
Instructions
- Preheat the oven to 425º. Line muffin tins with liners.
- Whisk flour, baking powder, salt, and baking soda in a small bowl, set aside.
- In a large bowl, whisk sugar, brown sugar, and eggs. Whisk in the buttermilk and melted butter. Stir the flour mixture into the wet ingredients until well combined. She says not to overmix and that having bits of visible flour is okay. Add the lemon zest and cinnamon. Gently fold in the frozen blueberries.
- Divide the batter into prepared muffin tins. I use a large scoop with a release. Sprinkle generously with turbinado sugar and bake for 18-20 minutes. They will turn golden brown. Remove the muffins to a wire rack and allow them to cool—if you can wait that long!
Find it online: https://mostlovelythings.com/alison-romans-blueberry-muffins/