* Exported from MasterCook *
Muffins, Blueberry Pound Cake
Recipe By :Julia Levy
Serving Size : 24 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Fruit
Muffins/Rolls Posted
Amount Measure Ingredient -- Preparation Method
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Baking spray with flour
3 1/4 cups bleached cake flour -- (about 10 3/4 oz.)
1 teaspoon lemon zest -- (from 1 lemon)
3/4 teaspoon baking powder
1/2 teaspoon table salt
1/4 teaspoon baking soda
3 cups granulated sugar
8 oz. unsalted butter -- softened, (1C)
5 large eggs
1 1/2 teaspoons vanilla extract
1 cup heavy cream
2 pints fresh blueberries
What's better than blueberry muffins? Blueberry pound cake muffins.
These are sweet, fluffy, and rich, with a crispy caramelized top. The
blueberries add color and flavor, and the lemon zest adds just enough tartness.
Active: 15 min.
Total: 1:05
Preheat oven to 375F. Line 2 (12-cup) muffin trays with liners; spray
with baking spray. Set aside.
Stir together cake flour, zest, baking powder, salt, and baking soda
in a bowl; set aside. Beat sugar and butter with a stand mixer fitted
with a paddle attachment on medium speed until fluffy, 2 to 3
minutes. Add eggs 1 at a time, beating after each addition. Beat in
vanilla. Add flour mixture to sugar mixture alternately with cream,
beginning and ending with flour mixture, beating on low speed. Fold
blueberries into batter.
Scoop 1/3 cup batter into each prepared muffin tin. Bake in preheated
oven until muffins are golden brown and a wooden pick inserted into
centers comes out clean, about 25 minutes. Let cool in muffin trays
about 15 minutes. Serve, or transfer muffins to a wire rack to cool
completely, about 15 minutes.
S(Internet address):
https://www.myrecipes.com/recipe/blueberry-pound-cake-muffins
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Per Serving (excluding unknown items): 282 Calories; 13g Fat (39.5%
calories from fat); 3g Protein; 40g Carbohydrate; 1g Dietary Fiber;
78mg Cholesterol; 98mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates.
NOTES : 2019 - 1216