Why would I post a blueberry muffin recipe in the dead of winter? Well, because when we were kids, my parents would take us tobogganing at the mountain in St-Michel (my northeast-end Montreal peeps will know exactly what I’m referring to here.) Afterwards, we’d go to the nearby Dunkin’ Donuts for hot chocolate. I would always order a blueberry muffin with my hot chocolate…and these blueberry muffins taste a lot like those post-tobogganing treats. Of course, you could make these when our delicious, local Quebec berries are in season — but then you wouldn’t be able to eat them after tobogganing. Plus, blueberries were on sale at the grocery store this week.
- 3 cups all-purpose flour
- 1 cup sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup butter, melted
- 3 eggs
- 1 cup milk
- 1 tsp vanilla extract
- 1 tsp grated lemon zest
- 1 1/2 cups fresh blueberries
- coarse sugar for sprinkling
- Preheat oven to 350F. Grease a muffin tin or line with paper baking cups.
- In a large bowl, combine the flour, sugar, baking powder and salt.
- In a separate bowl, whisk together the butter, eggs, milk, vanilla and lemon zest.
- Add the wet ingredients to the dry and stir until just combined.
- Carefully fold in the blueberries. Scoop batter into muffin tin and sprinkle tops with a little coarse sugar
- Bake for 22-25 minutes, until a toothpick inserted in the centre of a muffin comes out clean.