YOU ARE HERE: LAT HomeCollections

I Got Plenty of Muffin


A good blueberry muffin is one of life's most perfect things--moist, fine-textured and sweet enough to balance a generous amount of plump, tangy berries.

There are several things that make this muffin recipe different: the lemon zest that accentuates the blueberries, mashing some of the berries into the batter, and making the tops crunchy with a sprinkling of sugar and nutmeg.

I like to serve muffins to guests for breakfast. I measure the ingredients the night before and, in the morning, quickly mix and bake them so they will be hot from the oven to serve with freshly squeezed orange juice and coffee. This is my idea of a perfect, simple summer breakfast. But these are also great made ahead, frozen, then thawed overnight and warmed briefly in the oven.

BLUEBERRY MUFFINS 1/4 cup unsalted butter 3/4 cup sugar 1 1/2 teaspoons grated lemon zest 1 large egg 1/2 teaspoon vanilla 1 1/4 cups blueberries, rinsed and dried 1 cup bleached all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/3 cup milk Muffin Topping

Place butter, sugar and lemon zest in large mixing bowl and beat on medium speed until light and fluffy, about 5 minutes. Beat in egg and vanilla. Mash 1/4 cup berries in small bowl and beat into butter mixture.

Whisk together flour, baking powder and salt in small bowl. Mix 1/2 flour mixture with 1/2 milk and, using rubber spatula, fold into butter mixture. Repeat with remaining flour and milk, folding in just until flour disappears. Fold in remaining 1 cup blueberries.

Line 8 muffin cups with foil or paper liners, preferably lightly sprayed with non-stick cooking spray. Spoon batter into muffin cups, almost to top.

Pour little water into empty muffin cups to prevent uneven baking. Bake muffins at 375 degrees until done, 20 to 25 minutes. Place Muffin Topping in small strainer, using spoon to help press through. Dust mixture on top of each muffin. Serve warm. Makes 8 muffins.

Muffin Topping 3/4 teaspoon sugar 1/8 teaspoon grated nutmeg Stir together sugar and nutmeg in small bowl.

Los Angeles Times Articles