Tender Citrus, Bursting Blueberry Muffins

Directions

These winning easy-to-make muffins submitted by Donna Pochoday-Stelmach, Morristown, N.J. are tender, moist and full of luscious blueberries with hints of lemon and orange flavors. Perfect for breakfast, brunch, or a cup of coffee, for an afternoon snack with a cup of complementary tea.

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup lard
• 3/4 cup sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure lemon extract
• 1/2 teaspoon pure orange extract
• zest of one organic lemon
• zest of one organic orange
• 1/2 cup milk
• 2 cups fresh blueberries
• 3 tablespoons flour
• 2-3 tablespoons white Demerara, or other coarse sugar, for garnish

Directions:

• Preheat oven to 375°F.
• Line 12-cup muffin tin with paper liners.
• Whisk flour, baking powder, cinnamon and salt in bowl, set aside.
• Beat lard and sugar on medium speed in electric mixer, until light and fluffy, about 3 minutes.
• Add eggs, one at a time, scraping down the sides of the bowl.
• Add extracts and zests. Beat another minute.
• Reduce speed to low, slowly add flour mix, in 3 batches, alternating with milk.
• Remove from mixer, stir blueberries with 3 tablespoons flour to coat, and add to mix, just enough to combine.
• Spread batter among the muffin tins.
• Sprinkle tops liberally with coarse sugar.
• Bake until golden, about 25-30 minutes.
• Cool in tins, 10 minutes.
• Transfer to rack to cool.

This easy, tender and moist muffin is full of citrus flavor with a hint of sweet cinnamon, and is bursting with blueberries. Perfect for breakfast, brunch, or a cup of coffee, for an afternoon snack with a cup of complementary tea.