Blueberry Breakfast Muffins

Recipe by: Christopher Idone | from The Best of Christopher Idone

Cookstr

Total Time: Under 1 Hour

Skill Level: Easy

Cost: Inexpensive

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Yield: Makes 1 dozen

INGREDIENTS

2 tablespoons unsalted butter, for the muffin tins
2 cups all-purpose flour
1 cup blueberries
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup buttermilk
2 eggs, beaten
2 tablespoons unsalted butter, melted
1 teaspoon grated lemon zest
1 teaspoon vanilla extract

Directions

Preheat the oven to 400°F. Butter a muffin tin and set aside. In a small bowl, toss ¼ cup of the flour with the blueberries and set aside. In a large mixing bowl, combine the remaining 1¾ cups flour, sugar, baking powder, and salt. Using a wooden spoon, blend in the buttermilk, eggs, and melted butter.

Fold in the lemon zest and vanilla and mix just until smooth. Gently fold in the blueberries. Fill the muffin cups two-thirds full.

Bake for 20 minutes, or until golden brown. Cool on a wire rack for 2 to 3 minutes before removing from the pan. Serve the muffins warm.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on a serving size of 1 muffin.

Calories 161kcal (8%)

Calcium 104mg (10%)

Vitamin C 5mg (8%)

Vitamin A 47mcg RAE (2%)

Potassium 82mg

Magnesium 10mg

Protein 4g