Blueberry-Basil Muffins

• Vegetarian

• Produce

  • 4 tbsp Basil, fresh
  • 2 1/2 cup Blueberry, fresh
  • 1 tsp Lemon, zest

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 tsp Salt
  • 14 tbsp Sugar

• Dairy

  • 1/2 cup Butter, unsalted
  • 1/2 cup Milk

Found on ohmyveggies.com

Description

Ingredients

• 1/2 cup fresh blueberries
• 2 tablespoons chopped fresh basil
• 1 tablespoon sugar
• 1/2 cup (8 tablespoons) unsalted butter, melted and cooled
• 1/2 cup milk, room temperature
• 2 eggs
• 2 tablespoons chopped fresh basil
• 1 teaspoon grated lemon zest
• 2 cups all-purpose flour
• 3/4 cups plus 1 tablespoon sugar, divided
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 cups fresh blueberries

Directions

• Add all of the ingredients to a microwave safe container. Microwave on high for 1 minute, then remove the container from the microwave and use the back of a spoon to break apart any blueberries that are still whole. Cover and refrigerate the sauce until well chilled.
• Preheat your oven to 375°F. Line a standard 12-cup muffin tin with liners or coat with non-stick cooking spray. Set aside.
• In the bowl of your stand mixer with the paddle attachment, beat the butter, milk, eggs, basil and lemon zest on medium speed until well combined, about 2-3 minutes. With your mixer on low, slowly add in the flour, 3/4 cups of the sugar, baking powder and salt, beating until the dry ingredients are just incorporated. Fold in the blueberries.
• Scoop the muffin batter into your prepared muffin tin, dividing the batter evenly between the 12 cups. Add a small amount of the sauce to the center of each muffin, using about 1/2 to 1 teaspoon of the sauce for each muffin, pushing it down as far as you can into the batter. Sprinkle the remaining tablespoon of sugar over the tops of the muffins.
• Transfer the muffin tin to your pre-heated oven and bake for 25-28 minutes. The tops of the muffins should be slightly brown, and a toothpick inserted into the center should come out clean. Remove from the oven and allow the muffins to cool in their tin for 5-10 minutes. Then remove the muffins from their tin and transfer them to a wire rack to continue cooling.
• Once fully cooled, the muffins can be stored in an airtight container at room temperature for up to 2 days.