Monday, September 24, 2012

Lemon Blueberry Explosion Muffins

If I thought August was going to be busy, I had obviously not yet met September. After running around between Davis, Sonoma and Marin for the past three weeks, James and I are finally settled into our new apartment. We were on a tight budget so finding furniture was a bit stressful, but we managed to borrow quite a lot from friends and family. In the end we really only had to buy the couch, which we found on craigslist. We also took it upon ourselves to make some items including shelves and end tables. I am quite proud of the result.

And I have my own kitchen! I have been making a lot of pizza, but muffins won out for the first post in our new home. I found this recipe in Bernard Clayton's New Complete Book of Breads. I believe this version came out in 1987. It is a monster of a book, with a whopping total of 748 pages, but after reading A Game of Thrones I feel like I can take on anything. I don't want to discourage anyone from reading A Game of Thrones, it is absolutely fantastic, although quite sadistic. If you would like to read more than just one book for the next couple of months I would recommend watching the tv show instead.

These muffins were like a breathe of fresh air. The lemon flavor pops in your mouth and the blueberries can hardly be contained. This recipe makes about 18 medium muffins or 36 small, mini muffins. For me, the batter made 16 muffins.

  • 2 2/3 cups all-purpose flour
  • 1 tbsp. baking powder
  • 1 1/2 tsp. salt
  • 1/2 cup sugar
  • 2 eggs
  • 1 cup milk
  • 2/3 cup cooking oil
  • 1 1/2-2 cups blueberries
  • 1/2 tbsp. lemon zest
Preheat the oven to 400 degrees. 

Combine the dry ingredients in a big bowl and mix. In a medium/small bowl whisk the eggs for roughly 10 seconds. Add the milk and oil to the eggs and mix. 

Make an a hole in the flour mixture and pour the egg mixture into the hole. This is done to decrease the amount of mixing needed to moisten the flour. Mix gently and try not to over mix. Combine the lemon zest and blueberries and then fold them into the batter. Try not to break any of the blueberries. 

Fill your muffin tin 3/4 of the way full. Bake for 20 minutes. After 20 minutes check to see if the muffins in the middle are thoroughly baked. If needed continue baking for 5 more minutes.

I only baked my muffins for 20 minutes, but they probably could have stayed in the oven a little longer. I also filled my muffin tins a little more than 3/4 of the way full. 

These muffins are a great way to enjoy the last of the blueberries. We still have some being sold at the farmers market here in Davis, but Trader Joe's and Costco are both cheaper alternatives. The muffins paired beautifully with some peach tea and an old copy of Vanity Fair. 

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