baking essentials: lemon/blueberry muffins
These are my version of a great tasting lemon muffin. It has a generous amount of freshly squeezed lemon juice, blueberries, and some chopped nuts. I made these for an afternoon movie night, and by the time I took the main photo, there were only three left. Fifteen minutes later, all I had left was an empty plate. I guess that means folks liked them. So, you ready… Let’s get into the kitchen.
yield
12 serving(s)
prep time
15 Min
cook time
15 Min
method
Bake
Ingredients For baking essentials: lemon/blueberry muffins
- PLAN/PURCHASE
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5 Tbspsweet butter, unsalted, room temp
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1 csugar, white granulated or coconut
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4 Tbsplemon juice, freshly squeezed
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2 lgeggs, room temperature
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1 1/2 cflour, all-purpose variety
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1 tspbaking powder
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1/2 tspsalt, kosher variety, fine grind
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1/2 cmilk
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1 cfresh or frozen blueberries
- OPTIONAL ITEMS
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1 Tbsppoppyseeds
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1/2 cchopped nuts
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2 Tbspgrated lemon zest
- OPTIONAL GLAZE
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1/4 cpowdered sugar
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2 Tbsplemon juice, freshly squeezed
How To Make baking essentials: lemon/blueberry muffins
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1PREP/PREPARE -
2What you will need? You will need two mixing bowls, a muffin pan, and some paper muffin baking cups. You could make this as a loaf, but I have not tried that method.
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3What to serve with it? These are muffins, so there is not really anything you need to serve them with. Because of their sweetness, they go great in the morning with a cup of coffee, or in the afternoon with a nice crisp chardonnay.
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4How to store it? These will store in the fridge for 2 – 3 days, or several months if properly frozen.
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5The Milk I am using full-fat milk, but you could use 2% or 4%. The thing to understand that the more fat the milk has, the moister the muffins will be. The Sugar The recipe calls for regular granulated white sugar; however, I used 50/50 white sugar and coconut sugar with excellent results. The Flour If you want to make these gluten free, then substitute the all-purpose flour with 1 cup of almond flour, and 1/2 cup sticky rice flour.
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6Gather your ingredients (mise en place).
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7Place a rack in the middle position and preheat the oven to 350f/175c
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8In one bowl, whisk together the softened butter, sugar, lemon juice, and eggs. In another bowl mix together the flour, baking powder and salt.
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9Add the dry ingredients to the wet, and then mix together, then add the milk and whisk to combine. Then fold in the blueberries, and other optional items.
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10Add the mixture to paper muffin cups to about 3/4 full. Then place in the preheated oven.
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11Bake until a toothpick inserted into the muffin comes up clean, about 50 – 60 minutes.
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12Remove from the oven, then brush with the lemon/sugar glaze, if using. Place into the fridge, and allow to cool before serving.
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13PLATE/PRESENT
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14Serve as a dessert, or on their own with a cup of coffee or tea. Enjoy.
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15Keep the faith, and keep cooking.
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16Namasté
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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