Saturday, November 22, 2014

Blueberry Lemon Muffins


Lemon and blueberry isn't a combination that I would immediately think of. But since I had blueberries and lemons to clear...why not? I don't think I regret this yolk-decision, because the marriage of tangy lemon to sweet blueberries is amazing. Of course, who can discount the fact that the blueberry stains look gorgeous against the bed of rich yellow (that is the lemon). Yummy and pretty? I'm all in! (and you should be, too)




All lazy bakers rejoice! I was too lazy to rind and juice actual lemons, so I substituted the lemon juice for lemon extract and did away with the zest altogether. I can confidently say that there is little compromise in taste.




These were intended for a gift next week but I don't think the muffins will last till then... Oh well, another reason to bake more, then!



What you will need:
makes 7 muffins
a three-quarter cup of granulated sugar

half a cup of butter

three eggs

2 teaspoons lemon extract

one and a half cups of all-purpose flour

half a teaspoon of baking powder

a cup of fresh blueberries tossed in a pinch of all-purpose flour


 Method:

1. Pre-heat your oven to 176°C grease a muffin tin.

2. In a large bowl, beat the butter and sugar until light and fluffy.

3. Add the eggs one at a time, beating well after each addition.

4. Add the lemon extract and beat to incorporate.



5. Combine the flour, baking powder into the wet mixture. Be sure to not over-mix!

6. Scoop the batter out into the muffin tins, filling them up only about one-third full.



7. In a separate small bowl, add the blueberries and sprinkle with a pinch of flour, tossing with your fingers to coat. Flouring the blueberries helps prevent sinking while baking. :-)




8. Evenly sprinkle half the blueberries over the batter in the muffin tins.



9. Top the tins with remaining batter.



10. Top with remaining blueberries (if there are any left, that is).

11. Bake for about 60 minutes, or until a toothpick inserted in the center crack comes out clean or with a few moist crumbs, but no batter. At the 40-minute mark, I would recommend tenting the pan with a sheet of foil (loosely drape a sheet of foil over pan) to prevent the top and sides from over-browning before the center fully cooks through.




12. Remove from oven and let cool on a wire rack for about 15 minutes! Best enjoyed fresh from the oven. :-)


 



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