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What's better than blueberry muffins? Blueberry pound cake muffins. These are sweet, fluffy, and rich, with a crispy caramelized top. The blueberries add color and flavor, and the lemon zest adds just enough tartness.
Active: 15 mins
Total: 1 hr 5 mins
Yield: Serves 24 (serving size: 1 muffin)
Ingredients
- Baking spray with flour
- 3 ¼ cups (about 10 3/4 oz.) bleached cake flour
- 1 teaspoon lemon zest (from 1 lemon)
- ¾ teaspoon baking powder
- ½ teaspoon table salt
- ¼ teaspoon baking soda
- 3 cups granulated sugar
- 1 cup (8 oz.) unsalted butter, softened
- 5 large eggs
- 1 ½ teaspoons vanilla extract
- 1 cup heavy cream
- 2 pints fresh blueberries
Read More: Dark Chocolate Avocado Cake
Directions
Step 1
Preheat oven to 375°F. Line 2 (12-cup) muffin trays with liners; spray with baking spray. Set aside.Step 2
Stir together cake flour, zest, baking powder, salt, and baking soda in a bowl; set aside. Beat sugar and butter with a stand mixer fitted with a paddle attachment on medium speed until fluffy, 2 to 3 minutes. Add eggs 1 at a time, beating after each addition. Beat in vanilla. Add flour mixture to sugar mixture alternately with cream, beginning and ending with flour mixture, beating on low speed. Fold blueberries into batter.Step 3
Scoop 1/3 cup batter into each prepared muffin tin. Bake in preheated oven until muffins are golden brown and a wooden pick inserted into centers comes out clean, about 25 minutes. Let cool in muffin trays about 15 minutes. Serve, or transfer muffins to a wire rack to cool completely, about 15 minutes.See more at MyRecipes
