Lemon-Blueberry Muffins
Yippie … blueberries are back. Last Sunday morning while purchasing my eggs from Don at the San Clemente farmers’ market, I spotted a flat of blueberries and blackberries. I couldn’t resist purchasing a few cartons of blueberries, mostly because this recipe has been on my mind for months. Both my mother and aunt have been raving about these muffins for about a year now.
Hmmm, some notes from these authorities: 1. Make the muffins in a jumbo muffin pan. 2. Really make sure your butter is at room temperature. I did follow their advice and couldn’t be happier with the result.
So, I think I can safely file this lemon-blueberry muffin recipe in my search-no-further-for-that-ultimate-recipe folder. At the moment, the only other recipe occupying that folder that comes to mind is this one. There must be others though. No? I can’t think right now. I’ll have to report back.
Happy almost spring —
Lemon-Blueberry Muffins
Source: The New York Times
Yield = 6
½ cup unsalted butter, room temperature
2 tsp. lemon zest (I used 2 Meyer lemons)
1 cup + 1 T. sugar
1 egg, room temperature
1 tsp. vanilla
2 cups cake flour (Note: I used all-purpose flour)
2 tsp. baking powder
1½ tsp. kosher salt
2 cups fresh blueberries (frozen probably work just as well)
½ cup milk
1. Preheat the oven to 375ºF. Cream butter with lemon zest and 1 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour and sift ( … right) the remaining flour, baking powder and salt. I whisk. Wish I weren’t so lazy.
3. Add the flour mixture to the batter a little at a time, alternating with the milk. Fold in the blueberries.
4. Grease a jumbo muffin tin with butter or coat with non-stick spray. Distribute batter among muffin holes — in my tin, each cup was filled above the rim with batter. Sprinkle batter with remaining tablespoon of sugar. Bake for 30 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let muffins cool in pan for 7 (yes, exactly 7) minutes before serving.
alexandracooks
Mar 02, 2013 @ 11:22:45
Milena — I am afraid to say that I don’t know how these sorts of substitutions turn out. Have you tried doing this in the past with other recipes? If you have had success, then I say go for it! It’s only 1/2 cup, so I imagine any milky type liquid would work just fine in place of the milk. Good luck with it! Let me know if you make any discoveries!
Ruth
May 22, 2013 @ 19:44:38
We rocked these muffins with earth balance (instead of butter) sticks and rice milk. Still kept in the egg, though. DELICIOUS. My four year old daughter said these were the best muffins were have ever made (we used to bake every Saturday, so she knows:). Yum. We made regular size and a tray of minis for school lunch. Thanks!