Divine Lemon-Blueberry Muffins

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Yesterday was a fun trip to the Bauhaus (German version of Home Depot I guess) to collect lots of supplies for different projects. I got more than I'd written on my list, isn't that always the way? One thing I did not buy was the wood to build the bookshelves I promised my husband. Money is a little tight this paycheck after putting down the deposit for the car and what with the hubby at his sisters wedding. Those will have to wait.

I did however get a few indoor gardening supplies and the things that I need to give Mikey's toybox bench a makeover. A friend found the toybox out in the trash, so it was a little worse for wear. Planning on finishing that off this weekend! I finally managed to find the chicken wire I'd been searching for forever to put up my new notice board. The frame is sitting in the kitchen waiting for the stain to dry.

Before we start the food, I just need to say that these are probably the best things I've ever baked in my life. I'm not big on baking, it's normally a disaster. I over-mix, things don't rise, they burn. But these were oh-so-divine, especially warm from the oven. I've been on a bit of a blueberry kick lately and they totally hit the spot.

Lemon-Blueberry Muffins
Food & Wine August 2005

Ingredients

1. 1 3/4 cups all-purpose flour
2. 3/4 cup plus 2 tablespoons sugar
3. 2 teaspoons baking powder
4. 3/4 teaspoon salt
5. 1 cup blueberries (frozen or fresh, I used frozen because, well it's only March)
6. 2 large eggs
7. 1/2 cup milk
8. 1/4 cup vegetable oil
9. Finely grated zest of 1 lemon
10. 1/4 cup fresh lemon juice (you should get just enough from the lemon you just zested. Is zested a word? You know what I mean.)

Directions

1. Preheat the oven to 375°. Butter a standard 12-cup muffin pan. In a medium bowl, whisk the flour with the sugar, baking powder and salt. Stir in the blueberries.
2. In another medium bowl, whisk the eggs with the milk, oil and lemon zest, then whisk in the lemon juice. Using a rubber spatula, fold the egg mixture into the flour mixture until blended; do not overmix.
3. Spoon the batter into the muffin cups and bake for about 20 minutes, or until a cake tester inserted in the center of a muffin comes out clean. 
4. Let the muffins stand in the pan for 5 minutes, then carefully transfer them to a rack to cool slightly. Serve warm or at room temperature. 

 

  

  

Then see how much you can fit in your mouth at once, making sure you get as much on your fingers and face as possible. Enjoy!