These winning easy-to-make muffins submitted by Donna Pochoday-Stelmach, Morristown, N.J. are tender, moist and full of luscious blueberries with hints of lemon and orange flavors. Perfect for breakfast, brunch, or a cup of coffee, for an afternoon snack with a cup of complimentary tea.
•2 cups all-purpose flour
•2 teaspoons baking powder
•1/2 teaspoon ground cinnamon
•1/2 teaspoon salt
•1/2 cup lard
•3/4 cup sugar
•2 large eggs, room temperature
•1 teaspoon pure vanilla extract
•1/2 teaspoon pure lemon extract
•1/2 teaspoon pure orange extract
•zest of one organic lemon
•zest of one organic orange
•1/2 cup milk
•2 cups fresh blueberries
•3 tablespoons flour
•2-3 tablespoons white Demerara, or other coarse sugar, for garnish
•Preheat oven to 375°F.
•Line 12-cup muffin tin with paper liners.
•Whisk flour, baking powder, cinnamon and salt in a bowl, set aside.
•Beat lard and sugar on medium speed in an electric mixer, until light and fluffy, about 3 minutes.
•Add eggs, one at a time, scraping down the sides of the bowl.
•Add extracts and zests. Beat another minute.
•Reduce speed to low, slowly add flour mix, in 3 batches, alternating with milk.
•Remove from mixer, stir blueberries with 3 tablespoons flour to coat, and add to mix, just enough to combine.
•Spread batter among the muffin tins.
•Sprinkle tops liberally with coarse sugar.
•Bake until golden, about 25-30 minutes.
•Cool in tins, 10 minutes.
•Transfer to a rack to cool.
This easy, tender and moist muffin is full of citrus flavor with a hint of sweet cinnamon and is bursting with blueberries. Perfect for breakfast, brunch, or a cup of coffee, for an afternoon snack with a cup of complimentary tea.