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Dairy
Easy
45 Minutes
Diets 
A real classic. A dozen muffins in a basket, a ribbon – and voila! – a great birthday present.
2/3 cup sugar
1 tablespoon Haddar Baking Powder
2/3 teaspoon salt
6 tablespoons (3/4 stick) butter, softened
1 egg
1/2 cup milk or substitute
1 teaspoon lemon zest
2/3 teaspoon Gefen Vanilla Extract
1 cup fresh or frozen blueberries
1 and 1/3 cups Mishpacha Flour
Preheat oven to 400 degrees Fahrenheit. Grease 12 muffin pan cups.
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.
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.
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.
Yields 12 muffins
Styling and Photography by Chavi Feldman
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would soymilk change the consistency?
The recipe says you can use a substitute for real milk. The oatmeal milk would make a richer flavor than soy.
Nope.
Delicious!
Delicious muffins I made these a bunch of times! Love it ! And my husband loves it which is amazing.
We are so happy to hear that you and your family are enjoying these muffins!
It was delicious I made it without blueberries and it was still really good, it’s good with fruits like raspberry.
AMazing. Nothing like a yummy blueberry muffin.