lemon buttermilk blueberry muffins
recipe below the break
makes 18 muffins
dry
400 g flour
200 g sugar
24 g baking powder
4 g salt
wet
2 eggs (~120 g egg without the shell)
300 mL buttermilk
160 g butter
juice and zest of one lemon
10 g vanilla extract
also
400 g blueberries
dust the blueberries with flour (not included in the 400 g)
preheat oven to 200 °C fan
line the cups of your muffin tins with muffin papers
mix the dry
melt the butter
mix the wet
mix the wet into the dry
pour a little bit of the batter (like a half tablespoon or so) into each cup
fold blueberries into the batter
distribute batter among the cups
bake for like 15 minutes or so (just watch for the browning and check with a toothpick to make sure they're done)