Friday, August 28, 2009

Blueberry Lemon Muffins

We bought some organic WA blueberries from Trader Joe's the other day, so of course I had to make some muffins. The recipe I found in, The Basic Cooking Bible were actually blueberry orange so I altered the recipe and they turned out great! They are a little pasty-white looking, but they are still delicious! So I am going to share the altered recipe with you, after posting some pictures!

Blueberry Lemon Muffins

1/2 C. plus 1 tbsp. sugar, divided
1 3/4 cups all-purpose flour
2 tsp. baking powder
1/2 tsp salt

1/2 C. milk
1/4 C. vegetable oil
1 egg
1 tsp. vanilla
1 tsp. grated lemon rind
plus juice from half a lemon (opt.)
1 C. fresh or frozen blueberries

1) Preheat oven to 400 degrees F. Grease or line 12 regular (2 1/2 in.) muffin cups.

2) Combine flour, 1/2 cup sugar, baking powder and salt in large bowl. Combine milk, oil, egg, lemon rind and lemon juice (add more or less juice to get desired lemony flavor). Mix until blended. Make a well in the flour mixture and pour in milk mixture, stir until just moist. Fold in blueberries. Spoon into muffin cups, fill each about 2/3 full.

3) Sprinkle with the tbsp. sugar (and some grated lemon rind, if desired.) Bake 15 - 18 minutes or until a toothpick comes out clean. Transfer to wire wracks immediately. Best when served warm, but still tasty at room temp!

You can sprinkle the sugar on immediately after they come out of the oven instead of before and they would probably brown up better. I just really like the crunch the sugar gets from the oven. Let me know if you make any alterations and how yours turn out!

Happy Baking!

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