About two weeks ago I started to get a baking itch.  It started when I found the King Size Corn Muffins at ReTorte.  I didn’t yet make the corn muffins, I opted for her blueberry muffins – with my own twist. I’m not saying my “twist” was the best choice, but I wanted to give it a try.

So, here is the recipe for Blueberries Muffins (based on ReTorte’s version)

• 1/2 cup butter, softened
• 1 1/3 cups sugar
• 2 large eggs
• 3/4 tsp vanilla
• 2 cups flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 2 cups fresh or frozen blueberries
• zest of one lemon 
• Shaved chocolate (amount of your choice – and purely optional)

WARNING: Educational Content – “Zest” is the outer skin of the fruit.  One can obtain the zest by using a fine peeler.

• Mix the butter and sugar together until you have a fine, light, mix batter.
• Add eggs, one at a time, and the vanilla. 

• Mix in dry ingredients, alternating with buttermilk in 2 or 3 additions, to the butter/sugar/egg mixture. 
• Add zest. 
   
• Fold in blueberries. 
   
• Scoop into muffin tins, greased or with papers, and bake at 350F for 25 – 30 minutes. 

There is some debate around the house about the addition of the shaved chocolate.  Personally, I like the taste of the chocolate and lemon. Others may not care for the the taste.   It really depends on what your taste is.

Thoughts/tips to consider:

1. Your oven will vary.  I baked this batch for 28 mins, but on my next go around I will keep the muffins in for only 25.
2. You can try different ingredients in place of the lemon.  Let your imagination run wild.
3. The addition of poppy seeds would be perfect for this.