Secret Recipe Club - Blueberry Muffins

This month for the Secret Recipe Club I was assigned the blog, From The Bookshelf. This is a new to me food blog and one that I am happy to have been introduced to.

I had no problem this month deciding what I was going to make. It was a toss up between Uncle Nicky's Gnocchi or Blythe Danner's Blueberry Muffins. The Blueberry Muffins won out when Sunday morning rolled around (yes, I know, big slap on the hand for being one of those Secret Recipe Club members who waits til the last minute to make and blog) and I only needed to run to the store to pick up some all-purpose flour and Itty Bitty and I were ready for breakfast.

The original recipe was out of ,My Father's Daughter, a cookbook by Gwyenth Paltrow. Because of Andrea's blog post I have now added this book to my list of must reads and will keep my eye out for it the next trip to the library.

These Blueberry Muffins were so incredibly easy to make and the flavor was outstanding. Andrea's addition of lemon zest gave these Blueberry Muffins a refreshing bite. Blueberries and lemon are a winning combination every time. They are light and fluffy and a great go to recipe.

Blueberry Muffins

From The Bookshelf

Makes 12 Muffins

Stars of the Show:

• 1 stick unsalted butter, melted and cooled
• 2 large eggs
• 1/2 cup whole milk - I used skim milk.
• 2 cups unbleached all-purpose flour
• 3/4 cup plus 1 tsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp kosher salt
• zest from 1 lemon
• 2 1/2 cup fresh blueberries, rinsed and dried - I ended up using 2 cups blueberries and mashing them.

And Action:

Preheat the oven to 375ºF. Line a 12 cup muffin tin with paper liners or spray well with cooking spray.

In a large bowl whisk the cooled butter, eggs and milk until everything is incorporated. In a separate bowl whisk the flour, 3/4 cup of sugar, baking powder and salt.

Pour the butter mixture into the dry ingredients and stir everything together until the batter is smooth and creamy.

Fold in the blueberries and lemon zest.

Fill each muffin cup about 1/2 full, dividing the batter evenly amongst all 12 cups. Sprinkle the muffin tops with the remaining teaspoon of sugar. Bake them for about 25 to 30 minutes, or until a cake tester comes out clean.

I'll be marking #1 off of my "Stir The Pot" page. 2 down, 23 to go.

Just a reminder: Don't forget to check out my giveaway for 5 bags of Food Should Taste Good chips You have until midnight on August 22, 2011 to enter. The winner will be announced the following morning. Best of luck y'all!