Rialto Restaurant & Bar

Reserve a table

LEMON BLUEBERRY MUFFINS

1 cup AP flour

1 cup white whole wheat flour

2 teaspoon baking powder

½ teaspoon salt

1 stick unsalted butter, soft

½ cup sugar

2 large eggs, room temperature

½ cup buttermilk

1 teaspoon vanilla extract

2 cups wild blueberries, fresh or frozen

1 lemon, zested

 

Sift together flours, baking powder & salt. Set aside.

Cream together soft butter and sugar until light & fluffy. Add eggs, one at a time, mixing until batter is smooth.

Add half of the sifted dry ingredients and mix 30 seconds until just combined.

Slowly pour in buttermilk, lemon zest & vanilla extract to moisten, and then add remaining dry ingredients. Mix until combined and then stir in blueberries using a spatula.

Scoop batter into lightly-sprayed Silicone muffin molds ¾ full.

Bake @ 350 F in a convection oven for 25-30 min until golden brown and a toothpick inserted in the middle of the muffin comes out cleanly.

Let cool on rack for 10 min. before unmolding muffins. Serve warm.