Served warm with a dab of butter these Blueberry Lemon Muffins will brighten the dreariest day.
Someone has run off with my energy and I would really like for them to bring it back. Seriously friends I’m feeling a bit of the spirit is willing but the flesh is weak. I don’t know if it’s one of those end of the season things or what. At any rate I keep plowing through. I’ve read and experienced that energy begets energy so I decided to make my way into the laboratory and get busy.
Despite feeling too pooped to pop I managed to whip up a batch of Blueberry Lemon Muffins and they came out pretty good. This recipe is loosely adapted from one found King Arthur Flour.
I wanted a hint of citrus so I infused the lemon zest into the sugar. The smell was amazing! The zest was added to the sugar, worked in with a spatula, added to the butter and then beat until fluffy. Originally the recipe called for half of the blueberries to be mashed and added to the batter. Visions of purplish muffins were not appealing so all of the blueberries went in whole.
Before the muffins went into the oven I sprinkled the tops with turbinado sugar for an extra crunch. Not able to leave well enough alone after they cooled, I also topped them with a light lemon glaze made with one cup powdered sugar and one TBS lemon juice. Served warm with butter these were a bright sunny addition to my day. I saved a few for us and gave the rest to our neighbors who dodged all the snow by vacationing in Florida. They said they were the best blueberry muffins they’d ever had and even offered to buy some the next time I make them. Now that’s what I call a rave review!
- ½ cup (8 TBS) butter
- 1 cup sugar
- 2 tsp lemon zest
- 2 large eggs
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- 2 cups All-Purpose Flour
- ½ cup milk
- 1 ½ cups blueberries
- ¼ cup turbinado sugar, for topping
- Preheat the oven to 375°F.
- Line a 12-cup muffin tin with papers.
- Add the sugar to a small bowl and add in the zest.
- With a spatula or spoon work the zest into the sugar.
- In a medium-sized bowl, beat together the butter and infused sugar until well combined.
- Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.
- In a medium size bowl whisk together the baking powder, salt, and vanilla, then add it to the egg mixture
- Add the flour alternately with the milk, beating gently just to combine, scraping the bottom and sides of the bowl as necessary.
- Add the blueberries to the batter, stirring just to combine and distribute.
- Add a heaping ¼-cupful into the prepared muffin pan; an ice cream scoop works well.
- Sprinkle about 1 teaspoon turbinado sugar on top of each muffin.
- Bake the muffins for about 30 minutes, until they're light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.
- Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool. Add a light glaze if desired.
I’m sharing my muffins at the following link parties and I hope they’re well received there also.