Blueberry-Lemon Muffins

Tuesday, May 3, 2011

M0050

One of my favorite things about baking is the way the sweet, savory smell permeates throughout the kitchen and the house. I was craving that smell early Sunday morning. I had bought some fresh blueberries previously, and I always keep a bunch of lemons on hand.

M0048

Muffins don't take long to make (about thirty minutes altogether, twenty to bake).  I knew that not only will they provide a savory Sunday morning breakfast, still warm and fresher than from any bakery, but also will take care of breakfast for the next few days. Individually wrapped in cling-wrap, they will last for up to three days - a convenient breakfast on-the-go.

M0049

Below is a recipe for blueberry muffins with lemon zest. They bake to be just the right size, without giant muffin tops. Blueberries may also be replaced with other berries you may have on hand: blackberries, raspberries, currants, etc.

M0051

Adapted from Eating Well, Lemon-Raspberry Muffins (July/August 2007 issue)

Blueberry Muffins with Lemon Zest
(For 12 Muffins)

You will need:
1 cup fresh blueberries
2 cups all-purpose flour, plus a pinch more
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tbsp freshly grated lemon zest
1/2 cup granulated sugar
1 cup buttermilk
1/3 cup canola oil
1 large egg, lightly beaten
1 tsp vanilla extract

Directions:

1. Preheat oven to 400 degrees F, positioning the rack in the middle of the oven. Line a 12-cup muffin pan with a fluted paper liners. In a small bowl, toss blueberries with a pinch of flour and set aside.

2. In a large bowl mix 2 cups flour, baking powder, baking soda, and salt. Combine lemon zest and sugar in a small bowl and mix into the flour mixture, until well-blended. In a separate bowl, whisk buttermilk, canola oil, egg and vanilla extract until well-blended and the oil has emulsified with other ingredients. Fold the buttermilk mixture into the flour mixture with a wooden spoon, until just combined. Fold in the blueberries.

3. Divide the batter between the 12 muffin cups. Bake until golden, 20-22 minutes (at 20 minutes they will be perfectly moist). Let cool in the pan slightly then transfer to a wire rack. Serve warm or cool completely and then wrap each muffin in cling-wrap to help preserve and keep them moist; they will keep for up to three days.

0 comments:

 

gooseberry mooseberry © All rights reserved · Theme by Blog Milk · Blogger