Lemony Blueberry Muffins

I love blueberries. I try to eat them every day because of their amazing antioxidant properties. And what better way to eat them than in a muffin. The ideal muffin should be fragile enough to pull apart with only the slightest of coaxing. Only softened butter should be used on this type of muffin, dropped onto a steaming muffin half, allowing it to melt before even the first bite is taken. To get muffins like this, you hardly need to mix the dry and wet ingredients together. Just stir the ingredients together into a lumpy, ragged batter and scoop into a muffin tin right away and bake them up.  Oh, and then eat the muffins within a half an hour of baking slathered in butter – you won’t be disappointed.

Lemony Blueberry Muffins
Makes 12 muffins

2 cups flour
½ cup sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 eggs, beaten
1 cup buttermilk
Juice and zest of 1 lemon
4 tablespoons butter, melted and cooled
1 cup lightly floured fresh blueberries
¼ cup coarse sugar

Preheat oven to 400. Place cupcake liners in muffin tins and spray them lightly with PAM spray. Sift together flour, baking powder, baking soda, sugar and salt. Mix together eggs, buttermilk, lemon juice, and melted butter. Combine the lemon zest and the coarse sugar in a small bowl and set aside.

Stir liquid ingredients into dry ingredients, mixing with a fork until the batter is just moistened; it should be somewhat ragged looking. Add blueberries and stir gently to combine.

Using an ice cream scoop, plop batter into the prepared muffin tin. Sprinkle the tops of the muffins with the lemon sugar mixture. Bake for 18 minutes until light brown on top. Serve immediately with soft butter on the side.

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