Blueberry-Lemon Mini-Muffins

Ingredients

• 3.5 cups unbleached all-purpose flour
• 3/4 cup sugar
• 1 tbp baking powder
• 1/8 tsp fine salt
• pinch nutmeg
• 1 stick unsalted butter
• 1/2 cup half-and-half, mixed with 1/2 cup skim milk
• 2 large eggs
• 1 tbp finely grated lemon zest
• 1/2 tsp vanilla extract
• 1.5 cups frozen blueberries, thawed and coated in flour

Preheat oven to 425 degrees F. Spray a mini muffin tin with nonstick cooking spray. Set aside.
Whisk the flour, sugar, baking powder, salt, and nutmeg together in a medium bowl. Set aside.
Put the butter in a microwave-safe vessel and microwave until melted (30 seconds).
Whisk the milk, eggs, lemon zest, and vanilla with the butter.
Make a small well in the center of the dry ingredients. Pour the wet ingredients into the well, then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not over-mix the batter, otherwise the muffins will be too dense.
Gently stir in the flour-coated blueberries. Divide the batter evenly into the muffin tins and sprinkle the tops generously with granulated sugar.
Put the muffins in the oven and immediately reduce the temperature to 375. Bake for about 30 minutes, rotating half-way through. Muffins should be golden brown and a toothpick should come out clean with inserted.
When done, turn the muffins out of the tins.

Thoughts: Delicious. These were really good. You can definitely taste the lemon zest. If you don't like to taste lemon zest, you can reduce it. But then again, why would you be reading the recipe for blueberry-lemon muffins if you didn't like lemon? Right-o. Not much to say here. I would eat these all the time.

Disaster Index: 1/10