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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.Ingredients:
- 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
- 3/4 cup powdered sugar mixed with 1-2 TB. fresh lemon juice
Directions:
- 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.
Blueberry muffins are my favorite muffin and these sound delicious. And, oh, my, those lemons...
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