Lemon-Blueberry Muffins

delicious homemae blueberry muffins

I am a pretty patient person. Excuse me while I push my chair away from the computer for a great big belly laugh. I really am…wait, still laughing. Okay, I’m about as patient as the next guy or gal…man this is really funny. Truthfully, I’m about as patient as, well as patient as I think I need to be in any given instance. This is despite the fact that when I first moved to the south to attend college, I use to finish the sentences of people I was talking to because they took too long (in my opinion) to finish their statements.

Excuse me? A little over the top you say? What was that?…I’m waiting!

Well, now that I’ve managed to turn a completely lovely post into a combative experience, I’ll be the first to apologize. Apologies! I am pleased to say that I’m much better the second time around after moving to the south. I still may not be able to stand the whining of my children, but I at least allow people to finish their statements without my help.

fresh blueberries

My whole reasoning for bringing up patience in the first place is because I have managed to wait almost an entire year for these, fresh blueberries, to finally be available in a field or grocery store near me. You see, I have been craving blueberry muffins for more than one year. The last time I had one was before our move from California; fresh blueberries were everywhere.

By the time we moved here and got ourselves situated blueberry season as well as strawberry season and any other fresh fruit I could possibly desire was out of season locally. Having fresh fruit year around, locally grown, is one thing I definitely miss about California. With determination to continue shopping as local as possible, I decided to wait until next spring – NOW! YIPPEE! – to make these muffins.

I found this recipe in the 1996 November/December issue of Cooking Light magazine, which someone tossed into the recycling bin where I use to live. That issue has become gold to me because I have found several (a lot, a whole big bunch, many) delicious recipes that I frequently make. The other funny thing is that the original recipe for these muffins, which I modified, is part of a paid advertisement for Chevrolet. They were promoting cars and threw in the recipes to satisfy the cooking readers. Cars and cooking can be a delicious combination.

adding flour for blueberry muffins

These are quick and easy to whip up and start with the flour which you place in a medium size mixing bowl.

adding baking powder for blueberry muffins

Add the baking powder.

adding baking soda for blueberry muffins

The baking soda comes next.

adding salt for blueberry muffins

After that, add the salt.

adding gobs of cugar for blueberry muffins

Why does granulated, white, pure cane sugar have to taste sooooooooooooooo good? I need to cut back, but I’m not really sure where. All I now is that it won’t be with these muffins, so go ahead and add the sugar.

whisking dry ingredients for delicious blueberry muffins

Whisk the dry ingredients.

zesting lemon

I make this recipe a lot and end up with a bunch of bald (zested) lemons. My suggestion is to have a recipe waiting near by that uses a lot of lemon juice. You could also make fresh lemonade or lemon popsicles for the children. All you need to add is a little bit of sugar.

adding tart lemon zest for blueberry muffins

Add the lemon zest to the dry ingredients and whisk until well blended.

luscious blueberries

Yes, I know I could use frozen blueberries, but the full flavor and the lemon zing you get from these muffins would totally get lost in translation. I also like how the fresh and hot blueberries pop in my mouth and ooze with flavor. Add your fresh blueberries.

mixing blueberries into flour

When mixing the blueberries into the dry ingredients, be gentle so as not to burst them.

adding buttermilk

Add the buttermilk. These also make up well using soy milk.

adding oil for blueberry muffins

The oil is next. Most recipes call for vegetable oil and I replace it with canola oil. What type of oil do you usually use when baking? I’ve also read that olive oil is great for baking. I made a cake once using olive oil. It was good, but I couldn’t get past the fact that I was using olive oil. It just didn’t seem right. I’ve got soooo many issues.

whisking eggs

Whisk the eggs and add to the mixture.

batter for homemade blueberry muffins

Gently mix the batter together.

homemade blueberry muffin batter

The flour mixture will take over for a while.

blueberry muffin batter

Soon, everything starts coming together and it looks more like a muffin batter – slightly stiff – but definitely muffin batter.

homemade blueberry muffins ready to bake

Put the batter in a muffin tin.

a spoon full of sugar on homemade blueberry muffins

Spoon a little bit of sugar over the top of each muffin. This is optional, but I go all the way when making these; buttermilk and sugar.

cooling fresh baked blueberry muffins

It may get better than this, but I don’t really think so.

2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
  zest from one lemon
2 cups of fresh blueberries
3/4 cup non-fat buttermilk
1/4 cup canola oil
1 large egg, beaten


How You Do It:
1. Pre-heat the oven to 400 degrees.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
3. Add the blueberries and stir until they are coated with the flour mixture.
4. Add the buttermilk, oil, and egg to the dry mixture and then mix until well blended.
5. Measure the batter and spoon into the muffin tin.
6. Bake for about 10-12 minutes.

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4 Responses to “Lemon-Blueberry Muffins”


  • Comment from Firefly

    I love anything with blueberries, definitely will try your recipe! It looks so yummy!

  • Well you most definitely remind me of … ME! Except I will just go ahead and admit I have zero, zilch, nadda when it comes to patience. It’s definitely a learned trait that I’m slowwwwwly working on. That being said, I admire you for waiting a year for fresh fruit. I couldn’t have done it. But the end result looks absolutely scrumptious.

    Cat,

    Yep. Give me credit where credit is due because this will probably be the one of few times that I’m ever patient. It was really worth the wait though and they were absolutely delicious. I’m going to buy fresh berries and freeze my own this time around because I don’t think I can handle another lemon-blueberry muffin dry season.

  • Comment from Courtney

    This looks yummy!! I love blueberries and have many on hand, may have to use ‘em up!!

    Courtney,

    This is a great recipe to use up some blueberries on because they are sooooooo yummy delicious. I love how the fresh berries sometimes pop in your mouth when eating the muffins.

  • Comment from Karen Satmary

    Yummy and easy! Thanks for the pictures too! My daughter and I made them together. She’s already had three and now I need to hide them. ;)

    Karen,

    Easy is one of the reasons I love this recipe so much. I’m glad you and your daughter were able to enjoy cooking together. I love cooking with my kids too. I’ve got some blueberries sitting in the refrigerator right now. We’ll be having some muffins tomorrow morning.

    Pictures always motivate me to cook. Don’t tell anyone, but I also hide these when the stock gets low.


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