More About Blueberry Pound Cake Muffins
PREP TIME 15min
COOK TIME 1hr 5min
SERVES 12
INGEDRIENTS
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
DIRECTIONS
1 Preheat oven to 375°F. Line 2 (12-cup) muffin trays with liners; spray with baking spray. Set aside.
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.
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.
COOK TIME 1hr 5min
SERVES 12
INGEDRIENTS
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
DIRECTIONS
1 Preheat oven to 375°F. Line 2 (12-cup) muffin trays with liners; spray with baking spray. Set aside.
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.
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.
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