Blueberry Pound Cake Muffins |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
These are a wonderful addition to breakfast, brunch or snacking! Like an old-timey, very dense, very moist pound cake. Lemon zest brightens the flavor of the blueberries sprinkled throughout the muffins. Ingredients:
2 sticks (1 c) butter, softened |
1 1/2 c sugar |
4 tsp grated lemon zest |
4 large eggs |
10 tb ( 1/2 c plus 2 tb) heavy cream |
2 c flour and 1/2 tsp salt – mix together |
1 c blueberries * can use frozen (see below in directions) |
Directions:
1. Preheat oven to 350. Line muffin tins w/cupcake liners. Foil liners work best.
2. Beat together: butter, sugar, zest. Once blended well, add eggs, one at a time. Beat in cream. Add flour ONLY UNTIL COMBINED.
3. Gently stir in blueberries, OR use frozen and drop into muffins – it works well because you can sprinkle them into muffins individually and not make the batter turn all blue!
4. Notes:
5. 1. Do not overfill the muffin liners with batter.
6. 2. You can bake in 9x5 loaf pan rather than muffin tin.
7. Bake until a toothpick test shows clean or about 25 minutes.
|
|