Blueberry Muffins

Simon says they’re like brioche, and you can indeed stick wild blueberries into your favorite brioche recipe (a thing I’m sure we all have at our fingertips) after the second rise, but instead I’m going to be normal and share the best recipe I’ve ever come across for (normal) blueberry muffins:

Ingredients:

• 1/2 cup (112 grams) butter, room temperature
• 1.25 cups (250 g) sugar
• 2 eggs
• 1 tsp vanilla
• 1 tbsp lemon zest (or whatever you get from one lemon)
• 2 cups (250 g) flour
• 1/2 tsp salt
• 2 tsp baking powder
• 1/2 cup milk
• 2 cups blueberries (frozen wild blueberries from Trader Joe’s are great)
• some extra sugar for sprinkling, or do what I do and make a crumble topping

Preheat oven to 350

Cream butter, sugar and zest for a few minutes. Add eggs and vanilla. Beat some more.

Sprinkle salt and baking powder over the top, then stir well. Add flour alternately with milk.

Take about 1/2 cup of the berries and smash them with a fork. Mix them into the batter. Stir in the rest of the berries. The batter will be thick and also purple.

Put in a lined muffin tin. (Annoyingly, this makes 13 regular sized muffins.) Sprinkle with extra sugar or crumble topping.

Bake 30-35 minutes or until a tester comes out clean.