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Blueberry Muffins


A real classic. A dozen muffins in a basket, a ribbon – and voila! – a great birthday present.


Make the Muffins

Yields 12 muffins

1. Preheat oven to 400 degrees Fahrenheit. Grease 12 muffin pan cups.
2. In small bowl, beat egg, milk, lemon zest, and vanilla extract until blended. Stir egg mixture into flour mixture just until flour is moistened. (Batter will be lumpy.) Fold blueberries into batter. If frozen blueberries are used, do not thaw before adding to batter.
3. Spoon batter into muffin pan cups. Bake 20 to 25 minutes until golden and toothpick inserted into center comes out clean. Immediately remove from pan. Serve warm.
4. In a large bowl, mix flour, sugar, baking powder and salt. With pastry blender or two knives used scissor-fashion, cut in butter until mixture resembles fine crumbs.


Styling and Photography by Chavi Feldman