Blueberry Pound Cake Muffins Recipe

Name: Blueberry Pound Cake Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Baking spray with flour; 3 1/4 cups (about 10 3/4 oz.) bleached cake flour; 1 teaspoon lemon zest (from 1 lemon); 3/4 teaspoon baking powder; 1/2 teaspoon table salt; 1/4 teaspoon baking soda; 3 cups granulated sugar; 1 cup (8 oz.) unsalted butter, softened; 5 large eggs; 1 1/2 teaspoons vanilla extract; 1 cup heavy cream; 2 pints fresh blueberries

Servings: persons

Baking spray with flour
3 1/4 cups (about 10 3/4 oz.) bleached cake flour
1 teaspoon lemon zest (from 1 lemon)
3/4 teaspoon baking powder
1/2 teaspoon table salt
1/4 teaspoon baking soda
3 cups granulated sugar
1 cup (8 oz.) unsalted butter, softened
5 large eggs
1 1/2 teaspoons vanilla extract
1 cup heavy cream
2 pints fresh blueberries

1
Preheat oven to 375u00b0F. Line 2 (12-cup) muffin trays with liners; spray with baking spray. Set aside.
2
Stir together cake flour, zest, baking powder, salt, and baking soda in a bowl; set aside. Beat sugar and butter with a stand mixer fitted with a paddle attachment on medium speed until fluffy, 2 to 3 minutes. Add eggs 1 at a time, beating after each addition. Beat in vanilla. Add flour mixture to sugar mixture alternately with cream, beginning and ending with flour mixture, beating on low speed. Fold blueberries into batter.
3
Scoop 1/3 cup batter into each prepared muffin tin. Bake in preheated oven until muffins are golden brown and a wooden pick inserted into centers comes out clean, about 25 minutes. Let cool in muffin trays about 15 minutes. Serve, or transfer muffins to a wire rack to cool completely, about 15 minutes.

1761

kcal

Calories

Fat

236

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Baking spray with flour, 3 1/4 cups (about 10 3/4 oz.) bleached cake flour, 1 teaspoon lemon zest (from 1 lemon), 3/4 teaspoon baking powder, and more.

Yes, Blueberry Pound Cake Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Pound Cake Muffins

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