Blueberry anything is a weakness for me, but blueberry muffins? Forget it. I LOVE blueberry muffins. So I thought I would experiment with my favorite blueberry muffin recipe and add a little spring pizzazz to them. I have to say they are pretty delicious!
Lemon Blueberry Thyme Muffins
Active Time: 20 Minutes
Active Time: 20 Minutes
In Active Time: 45 Minutes
Servings: 18 Muffins
Ingredients:
6 Tbsp Unsalted Butter - Room Temperature
2 3/4 Cups Flour
3 tsp Baking Powder
1 tsp Salt
1 Cup Sugar
1 Large Egg
2 Egg Yolks - A Martha Stewart Trick
1 tsp Vanilla
1 Tbsp Lemon Juice
1 Cup Milk
16 oz Frozen or Fresh Blueberries
Fresh Thyme (8-10 sprigs)
Zest of One Lemon
Fresh Thyme (8-10 sprigs)
Zest of One Lemon
Turbinado Sugar for Sprinkling
Directions:
Preheat oven to 350. Line the muffin tins with cupcake liners. Pour the milk into a small saucepan and add 5 sprigs of thyme and simmer. Pour the milk into a measuring cup to cool. When the milk is cool, pour the lemon juice into the milk and set aside. Sift together the flour, baking powder, and salt and set aside. In the bowl of a mixer combine the butter and sugar until fluffy. Add the eggs one at a time until completely incorporated then add the vanilla and thyme - from about 4 sprigs. Pour in a third of the dry ingredients and alternate with a third of the milk. Continue until all ingredients are added and you end with milk. Gently fold in the blueberries and fill the cupcake tins to the top and sprinkle with turbinado sugar and place in the oven. Bake for 45 minutes or until a toothpick comes out of the center clean.
Serve warm!
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