Here’s the recipe, in case you’re interested:
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1/2 cup honey
– 2 large eggs
– 1/2 cup milk (I probably added another 1/2 cup)
– Zest of 1 lemon (I also added juice from half of a lemon and another 1 tsp bottled lemon juice)
– 1 cup fresh blueberries (I used an entire pint)
1. Preheat your oven to 375°F (190°C). Grease a muffin tin.
2. In a large mixing bowl, combine the flour, baking powder, and salt. Stir until well mixed.
3. In another bowl, whisk together the melted butter, honey, eggs, milk, and lemon zest until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
5. Gently fold in the blueberries until evenly distributed throughout the batter.
6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
7. Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
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