I feels like it has been forever since I have done a recipe post. I love to blog recipes but my perfectionism has been holding me back lately. I am so worried about taking the perfect photographs and often compare myself to other more popular blogs. I realize this is silly, but it can be hard not to feel like your content simply isn’t good enough and that no one is going to read it anyways. It doesn’t really matter if I am the only one reading this blog because it brings me joy to take photographs and to share recipes that I think others will also enjoy. All of the other more famous blogs that I compare myself to had to start somewhere and probably often felt not good enough. Over the next few months I am going to set the goal to post at least one recipe every couple of weeks and even put it up if the photos don’t seem perfect enough to me. The only way I will improve my photography and writing skills is to practice regardless of whether the post is “perfect.”
Now on to this recipe for French Blueberry muffins. These muffins come together in no time at all and have a buttery, slightly lemony flavour and are bursting with ripe blueberries. They are there most delicious when served right out of the oven or within 12 hours of baking, but would freeze well if you don’t think you could make it through 12 muffins in one day. I like to eat them warm, slathered with salted butter and a steaming mug of coffee. Even if you are not a really confident baker, muffins are the perfect recipe to build your baking skills.
French Blueberry Muffins
Recipe from the Sweeter Side of Amy’s Bread
Makes 12 standard sized muffins
- 3 1/4 cups unbleached all-purpose flour
- 1 1/3 cups sugar
- 1 tablespoon baking powder
- 1 3/4 teaspoon Kosher salt
- 1 cup unsalted butter, melted
- 3 large eggs
- 1 1/4 cup whole milk, room temp
- 1 1/2 teaspoon lemon zest, grated
- 1 2/3 cups blueberries, fresh or frozen
Position rack in the middle of the oven and preheat the oven to 350 degrees. Grease 12 large muffins tins or line them with baking paper. In a large bowl, add the flour, sugar, baking powder, and salt and whisk together. Set aside. In a separate bowl, whisk together the melted butter, eggs, milk and lemon zest. Make a well in the dry ingredients and pour the liquid in the middle. Gently fold until everything is moistened. Do not over mix your batter. Fold the blueberries into the batter until just combined.
Gently scoop the batter evenly into 12 large muffin cups. Bake for 25-30 minutes (rotating half way through) or until a toothpick inserted in the center comes out clean. The tops should be golden brown in colour. Allow the muffins to cool in the pan for 10-15 minutes, then remove and place on wire rack to cool completely.