OK, ok… one more blueberry recipe before I move on to some other obsession … Hands down, bar none, best blueberry muffins ever. I promise.
1/2 cup unsalted butter, room temperature
2 teaspoons lemon zest
3/4 cup sugar
1 egg, room temperature
1 teaspoon lemon extract
1/2 cup mascarpone
2 1/2 cups flour plus 2 tablespoons all-purpose flour, divided
2 teaspoons baking powder
1 teaspoon kosher salt
2 cups fresh blueberries
1/2 cup buttermilk
3 tablespoons raw (course grain) sugar
Preheat the oven to 350F. Line a muffin pan with liners or spray generously with baking spray.
Cream butter with lemon zest and 3/4 cup of the sugar until light and fluffy. Add the egg, mascarpone and lemon extract and beat until combined. Meanwhile, toss the blueberries with the 2 tablespoons of flour, then whisk together the remaining flour, baking powder and salt. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the flour-coated blueberries.
Fill liners until 3/4 full. Sprinkle batter with raw sugar. Bake for 25-30 minutes. Check with a toothpick for doneness. Let cool on a wire rack at least 15 minutes before serving.