Emily's Small Batch Blueberry Muffins

Ingredients:

• 1/4 cup + 1/3 cup unbleached flour

• heaping 1/2 teaspoon baking powder

• pinch of salt

• 4 tablespoons unsalted butter, softened

• 1/4 cup sugar

• 1/4 teaspoon lemon zest

• 1 egg white (from 1 large egg)

• 1/4 cup buttermilk

• 1/3 + cup fresh (or frozen) blueberries

Instructions:

1. Preheat the oven to 400°F.

2. In a standard muffin pan, line 4 muffin cups with liners.

3. In a small bowl, stir together with a fork the ¼ cup plus 1/3 cup flour, baking powder, and salt. Set aside.

4. Now, in a medium bowl, cream the butter, sugar and lemon zest. Beat this mixture very well to incorporate plenty of air into the batter, about 3-4 minutes.

5. Next, add the egg white and continue beating until combined. Then add half of the buttermilk, beating lightly before stirring in half of the flour mixture. Add the remaining half of the buttermilk followed by the remaining flour mixture. When this mixture is fully incorporated, stop mixing! Don’t overmix!

6. Gently fold in blueberries.

7. Divide the batter evenly between the muffins cups and bake for 19-22 minutes or until the top of the muffin is crisp and golden brown. Enjoy!

Notes:

• You can substitute buttermilk with milk and then subtract 1/2 teaspoon from your 1/4 cup, and add 1/2 teaspoon of lemon juice or vinegar.

• This was modified from: https://www.dessertfortwo.com/blueberry-muffins/

• This also makes 2 ramekins size servings, but will need additional time in the oven.

• If you use frozen blueberries (from frozen) extend oven time.

• Can multiple the recipe to make many more muffins.