One of the (only) advantages to having small children that literally rise with the sun is that my days are very, very long and I’m able to get much done. Since I’m pms’ing, with plenty of time on my hands, and a hankerin’ for something sweet, I decided to make muffins for breakfast. Want some of your own? Follow this recipe from Food Network but add some blueberries and enjoy! (Note: Gorgeous beachfront not included in recipe but HIGHLY recommended for full muffin satisfaction!)
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter, at room temperature, plus more for greasing the pan
- 1 teaspoon finely grated lemon zest
- 2/3 cup granulated sugar, plus up to 1 tablespoon for topping themuffins, if desired
- 2 large eggs, at room temperature
- 4 teaspoons poppy seeds
- 1/2 cup milk
- 3/4 C blueberries
Preheat the oven to 375 degrees F. Lightly brush a 12-cup muffin tin with butter and set aside. Sift the flour, baking powder, and salt into a medium bowl and set aside.
In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer. Stir in the poppy seeds.
Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Take care not to overmix the batter. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.