Recipe by Karri Perry, Cincinnati, Ohio
First place, Quick Breads (Muffins), 2018

Baking temperature: 375º F
Baking time: 30 minutes
Yield: 12 – 16 muffins

Ingredients
  • 2 cups all-purpose flour
  • 2 baking powder
  • ½ tsp. salt
  • 1 cup granulated sugar
  • 1 tsp. vanilla
  • 8 softened butter
  • 1 egg, beaten slightly
  • ½ cup buttermilk
  • ¼ cup pineapple juice
  • 1 tsp. lemon zest
  • 2 cups fresh cleaned blueberries
  • 1 tbsp. granulated sugar – optional
Instructions
  1. Combine flour, baking powder, salt and set aside.
  2. Combine sugar and butter, cream for 2 minutes. Add egg and mix well.
  3. Mix butter milk, vanilla and pineapple juice. Add the flour and butter milk mixture to the creamed sugar, butter and egg mixture in two parts – beginning and ending with the flour.
  4. Gently fold into the blueberries and the zest.
  5. Pour the batter into a greased muffin liners, filling each half way. Sprinkle with granulated sugar if desired.
  6. Bake on the middle rack of a preheated 375 degree oven for 30 minutes.
  7. Let cool for 5 minutes in pan and then turn out onto a cooling rack.
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