Lemon-Berry Muffins

Name: Lemon-Berry Muffins
Total time: 45
Yield: 6
Ingredients: 2 cups all purpose flour; 2 teaspoons baking powder; ½ teaspoon baking soda; 1 teaspoon kosher salt; 1 stick unsalted butter, room temperature; 1 ¼ cups granulated sugar, plus more for sprinkling; 1 ½ teaspoons Mccormick® lemon extract; 2 large eggs, room temperature; ½ cup buttermilk, room temperature; 6 oz fresh blueberry; muffin tin, 6 cup, jumbo; muffin tin liner

Recipe by Jordan Kenna from tasty.co

Snacks 45 Mins.

Ingredients

6 servings

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2 cups all purpose flour
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2 teaspoons baking powder
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½ teaspoon baking soda
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1 teaspoon kosher salt
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1 stick unsalted butter, room temperature
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1 ¼ cups granulated sugar, plus more for sprinkling

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1 ½ teaspoons Mccormick® lemon extract
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2 large eggs, room temperature
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½ cup buttermilk, room temperature
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6 oz fresh blueberry
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muffin tin, 6 cup, jumbo
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muffin tin liner

Instructions

Preheat the oven to 350°F (180°C) and line a 6-cup jumbo muffin tin with liners.
In a large bowl, cream the butter and sugar with an electric hand mixer on medium speed until very fluffy, about 4 minutes. Add the lemon extract and continue beating for another minute. Add the eggs, 1 at a time, beating on medium speed for 30 seconds after each addition. Add the buttermilk and carefully beat to combine. The mixture will look a little grainy, but will come together once the dry ingredients are added.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Sift the dry ingredients into the wet ingredients and beat on medium-low speed to incorporate. Do not overmix.
Add the blueberries and carefully fold into the batter using a rubber spatula.
Divide the batter evenly between the prepared muffin cups, filling halfway, and sprinkle with more sugar.
Bake the muffins for 25-30 minutes, rotating halfway, or until light golden brown. Let the muffins cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Enjoy!