Easy Morning Muffins with Blueberries

Unlike pastries, muffins are uncomplicated, simple, and still extremely satisfying. This recipe for blueberry muffins was fun to make because I didn't need a mixer and the entire recipe was finished in a few minutes. Like all quick breads, the recipe began by mixing the dry ingredients in one bowl (flour, salt, baking powder, baking soda, sugar) and the wet ingredients in another (buttermilk, eggs, vanilla extract). I also melted some butter on the stovetop and added the zest of one lemon (the heat from the melting butter helped to infuse the aromas from the lemon zest). I gently mixed the wet and dry ingredients--being extremely careful not to over mix the batter. I folded in one half pint of blueberries and used an ice cream scoop to fill a greased muffin tin. I sprinkled a blend of cinnamon and sugar over the top of each muffin and baked in a 400-degree oven for 15 minutes. The muffins came out great--and by not using muffin liners the edges crisped all over creating a pleasant contrast of textures. I thought that the lemon zest and cinnamon/sugar mixture both added unexpected but delicious flavors to an otherwise standard blueberry muffin. The muffins will be a welcome addition to my repertoire and the best part is, they couldn't be easier!

Next up: Mozzarella, Roasted Pepper, and Basil Muffins