Jen Causey; Food Styling: Margaret Dickey; Prop Styling Kay Clarke
Active time:
15 min.
Total time:
1 hour, 5 min.
Yield
Serves 24 (serving size: 1 muffin)

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. 

How to Make It

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.

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