Mary Berry Lemon Muffins Food

LEMON-BERRY MUFFINS RECIPE BY TASTY

Lemon-Berry Muffins Recipe by Tasty image

Here's what you need: all purpose flour, baking powder, baking soda, kosher salt, unsalted butter, granulated sugar, Mccormick® lemon extract, large eggs, buttermilk, fresh blueberry, muffin tin, muffin tin liner

Provided by Jordan Kenna

Categories Desserts

Time 45m

Yield 6 jumbo muffins

Number Of Ingredients 12

Ingredients

2 cups all purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
1 stick unsalted butter, room temperature
1 ¼ cups granulated sugar, plus more for sprinkling
1 ½ teaspoons Mccormick® lemon extract
2 large eggs, room temperature
½ cup buttermilk, room temperature
6 oz fresh blueberry
muffin tin, 6 cup, jumbo
muffin tin liner

Steps:

Preheat the oven to 350°F (180°C) and line a 6-cup jumbo muffin tin with liners.
In a large bowl, cream the butter and sugar with an electric hand mixer on medium speed until very fluffy, about 4 minutes. Add the lemon extract and continue beating for another minute. Add the eggs, 1 at a time, beating on medium speed for 30 seconds after each addition. Add the buttermilk and carefully beat to combine. The mixture will look a little grainy, but will come together once the dry ingredients are added.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Sift the dry ingredients into the wet ingredients and beat on medium-low speed to incorporate. Do not overmix.
Add the blueberries and carefully fold into the batter using a rubber spatula.
Divide the batter evenly between the prepared muffin cups, filling halfway, and sprinkle with more sugar.
Bake the muffins for 25-30 minutes, rotating halfway, or until light golden brown. Let the muffins cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Enjoy!

Nutrition Facts : Calories 319 calories, Carbohydrate 64 grams, Fat 2 grams, Fiber 1 gram, Protein 8 grams, Sugar 27 grams

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