I absolutely love fresh blueberries. They're my favorite fruit. A few weekends ago I picked 10 pounds worth of blueberries in Colchester and ended up freezing most of them.
I still had some today, only 1 cup's worth. They were squishy and I personally didn't want to eat them, nor did I want to toss them out. So what was I to do?! Make BLUEBERRY MUFFINS!!!!
And let me tell you, they are muy delicioso!
Blueberry Muffin Recipe
1 1/2 cups King Arthur Unbleached Flour
3/4 cups granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup olive oil
1 egg, beaten
1/3 cup milk
Zest of 1 Lemon
1 cup blueberries (more if you wish ;))
1/2 cup light brown sugar
1/3 cup King Arthur Unbleached Flour
1/4 cup butter, cubed
Juice of 1/4 large Lemon
Preheat the oven to 400 degrees. Line muffin trays with muffin cups or grease.
Combine the flour, sugar, salt, and baking powder in a large bowl. Mix well and form a well in the center of mixture.
In another bowl add the oil, egg, and milk. Mix and add to center of dry mixture. Add lemon zest and mix ingredient. Add the blueberries and fold into the mixture. Add the combined ingredients to the miffin tins, filling them 3/4 of the way. Add topping, recipe bellow.
Topping: Combine the sugar, flour, butter, and lemon juice in small bowl. Mix well and add to the top of muffins. Be careful not to add too much lemon juice as the mixture will become too moist. It should look like a Streudal topping, mine just looked like a colored addition to the muffin.
When completed, put the muffin tray into the oven and cook 20-25 minutes until golden brown. Use the toothpick to test for done-ness.
Sit back and enjoy the combination of fresh blueberries and zesty lemon!!! MMmmm MMMm
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