FEISTYCOOK [ ..simply delicious home-cooked meals, etc.. ]

I only found out this week that July is National Blueberry Month. I didn’t know that when I made banana-blueberries bread. I couldn’t possibly let National Blueberry Month go on without making blueberry muffins, no?

I used the recipe from my Reader’s Digest Kitchen Secrets cookbook. It’s called Best Blueberry Muffins and I definitely agree.

Blueberry Muffins

Recipe type: Breakfast, Sweets

Author: Feistycook

Serves: 4

INGREDIENTS

2 cups of flour
1/2 cup firmly packed light brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/8 teaspoon black pepper
1 1/4 cups buttermilk
1/4 cup(1/2 stck) butter, melted
1 egg, separated
1 teaspoon grated lemon zest
1 cup fresh/solidly frozen blueberries, washed and stemmed

INSTRUCTIONS

Preheat the oven to 400°. Line muffin/cupcake pans with paper liners or lightly brush the pan with oil. *Pam spray would work too.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, allspice, and black pepper until well combined.
In another bowl, whisk together buttermilk, melted butter, egg yolk, and lemon zest. In a separate bowl, beat egg white until soft peaks form.
Make a well in the center of the flour mixture and stir in the buttermilk mixture until just combined. Don’t overmix. Fold in the beaten white egg, and blueberries.
Spoon the batter into prepared muffin cups, about 3/4 th full. Bake until a toothpick inserted in the center of the muffin comes out or clean, about 20 minutes. Cool on a rack for 10 minutes, loosen the edges then turn out the racks.