The husband has started looking sadly at the cake dome again, and we’ve finally eaten all the Easter and Birthday cakes, (not the chocolate, though. Still a long way to go on the bucket-o-eggs) so I figured it was time to get on with Bake 16.
It’s a rainy, miserable week here, and I wanted something bright and cheery. Something to make the mornings brighter. And since the supermarket delivery man brought me blueberries and lemons yesterday, the decision was easy.
Of course, since the whole 52 bake thing is in no way organised or planned, I did have to do a quick check through the archives to make sure I haven’t already made these this year. Astonishingly, it seems not.
I love making muffins – not least because they’re so easy. No mixer needed, no creaming of butter and sugar, just a bit of light stirring. And I can usually persuade the daughter to do that bit. Of course, I suspect it helps that muffins just feel so much more virtuous than cupcakes. Even when they’re really not…
In the name of experimentation, I tried a new recipe for these, although honestly, there’s not much variation in the way I make muffins regardless. Still, this one’s from the Food Network, by way of The Fresh Fridge.
Blueberry Lemon Muffins
- 2 1/2 cups all-purpose flour
- 3/4 cup sugar (plus more for sprinkling on top of muffins)
- 1 tablespoon baking powder
- 1/8 teaspoon fine salt
- 1/8 teaspoon nutmeg
- 1/2 cup unsalted butter
- 1 cup milk
- 2 large eggs (room temperature)
- 1 tablespoon freshly grated lemon zest
- 1/2 teaspoon pure vanilla extract
- 1 1 /2 cups fresh blueberries (rinsed and dried)
- Preheat oven to 375 degrees Fahrenheit. Prepare a (12) muffin tin with cupcake liners.
- In a medium bowl whisk together flour, sugar, baking powder, salt and nutmeg.
- In a microwaveable dish cover butter and microwave until melted. Remove melted butter and whisk in milk, eggs, lemon zest, and vanilla until well mixed.
- Pour butter mixture into the dry ingredients and with a wooden spoon mix together until lumpy. Do not over mix. Gently stir in the blueberries until evenly distributed. Pour batter into prepared muffin tin and bake for 25 minutes until golden brown and inserted toothpick comes out clean. Top with sugar. Let cool, remove muffins from tin, and serve warm or at room temperature.
Source: Food Network’s recipe for Lemon-Blueberry Muffins.