1Preheat oven to 375. Cream butter with sugar and zest for 3-4 minutes.
2Add eggs and vanilla and mix till well combined.
3Toss the blueberries with 2/3 cup of flour and sift the remaining flour, baking powder and salt into a large bowl.
4Add the flour mixture to the batter a little at a time, alternating with the milk. Fold in the blueberries.
5Grease a muffin tin with butter or line with cupcake papers. Distribute batter among muffin holes — in my tin, each cup was filled above the rim with batter. Sprinkle batter with raw sugar. Bake for 23-30 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of minutes more.
6enjoy warm or room temp, possibly reheated with some more butter! everything’s better with butter….
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
The tropical flavors of lemon grass and pineapple make this twist on the Lemon Drop a special treat for the summer. A lemon grass infused simple syrup, Stoli Citros Vodka and the very floral St. Germain Elderflower Liqueur deliver further depth of flavor and help make this a solid step up beyond your first Lemon Drop.