BLUEBERRY CHOCOLATE MUFFIN RECIPES

Steps:

• Preheat oven to 375°F. 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.

Steps:

• Preheat the oven to 425 degrees F. Line a 12-muffin tin with cupcake liners and set aside.
• Whisk the flour, sugar, baking powder, salt, and nutmeg together in a medium bowl; set aside.
• Put the butter in a microwaveable-safe dish or measuring cup. Cover with plastic wrap and microwave until melted, about 30 seconds. (Alternatively melt the butter in a saucepan.) Whisk the milk, eggs, lemon zest, and vanilla with the butter.
• Make a small well in the center of the dry ingredients. Pour wet ingredients into the well, then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will be dense. Gently stir in the blueberries. Divide the batter evenly into the muffin tin and sprinkle the tops generously with sugar.
• Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean). Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.