Tuesday, February 2, 2016

Bakery Style Lemon Blueberry Muffins

Lemon Blueberry Muffins
Cook's notes: You just never know what you will encounter on a sunny afternoon walk.  
Take for instance this bowl sitting outside on the sidewalk. 
These fresh lemons must have just been picked from a tree as they looked and smelled better than anything I've ever bought from a grocery store. It was a sign I need to try this recipe from cookingclassy.com especially when a local grocery store advertised a pint of blueberries at an unbelievable price of $.97
Recipe makes 10 standard muffins.

  • 1- 2/3 cups fresh blueberries
  • 3 TB. sugar mixed with 1/2 tsp. cinnamon
  • 2- 1/2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 TB. Saigon cinnamon or 2 tsp. regular cinnamon 
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 2 TB. lemon zest
  • 4 TB. butter, softened
  • 4 TB. vegetable oil, divided
  • 2 large eggs
  • 1/2 cup buttermilk (low-fat)
  • 1/2 cup sour cream(lite)
  • 3 TB. fresh lemon juice
    Lemon Glaze Topping:
    • 3/4 cup powdered sugar mixed with 1-2 TB. fresh lemon juice
    • Preheat oven to 400 degrees. Line muffin pan with paper liners. 
    • In a small bowl coat blueberries with 1/2 tsp.cinnamon and 3 TB. sugar set aside.
    • In a mixing bowl whisk together flour, baking powder, baking soda, cinnamon and salt, set aside.
    • Add sugar to the bowl with lemon zest. Use your fingertips rub zest with sugar for about 1 minute. Add butter and 1 tablespoon vegetable oil, whip mixture until pale and fluffy. Mix in remaining 3 tablespoons vegetable oil. Blend in eggs one at a time. 
    • In a bowl whisk together buttermilk, sour cream and lemon juice. Add 1/3 of the flour mixture to the butter mixture and fold until nearly combined, then add 1/2 of the buttermilk mixture and fold until nearly combined. Repeat process with flour and buttermilk mixtures once more. Then fold in blueberries but don't over-mix. 
    • Divide batter among paper lined-muffin cups filling with about a 1/3 cup in each. Bake 18 minutes or until toothpick inserted into center comes out free of batter. Remove muffins from pan and cool on a wire rack. 
    • Mix glaze ingredient's in a small bowl to blend well (you may want to add a little more lemon juice 1/2 tsp at a time as needed). Brush over tops of cooled muffins and let set at room temperature. Store muffins in an airtight container.
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    1 comment:

    1. Blueberry muffins are my favorite muffin and these sound delicious. And, oh, my, those lemons...