Blueberry Muffins

8 ounces All-purpose flour
5 ounces Granulated sugar
2 teaspoons Baking powder
1/4 teaspoon Salt
2 Eggs
1 teaspoon Vanilla extract
5 ounces Blueberries
1 tablespoon Lemon zest
Yield: 12 Muffins
1. Sift together the dry ingredients (flour, sugar, baking powder, salt).

2. Stir together the liquid ingredients (eggs, milk, melted butter, vanilla).

3. Stir the liquid mixture into the dry ingredients. Do not overmix. The batter should be lumpy.

4. Gently fold in the blueberries and lemon zest.

5. Portion into greased or paper-lined muffin cups and bake at 350°F (180°C) until light brown and set in the center, approximately 18 minutes.



Notes: Method: Muffin

Variations:

Cranberry Orange Muffins -- Substitute fresh orange zest for the lemon zest and 4 ounces (120 grams/50%) of dried cranberries for the blueberries.

Pecan Spice Muffins -- Omit the blueberries and lemon zest. Add 4 ounces (120 grams/50%) of chopped pecans, 0.03 oz (1/2 teaspoon/1 g/0.4%) of cinnamon and 0.017 oz. (1/4 teaspoon/0.5 gram/0.2%) each of nutmeg and ground ginger to the batter.