06 August 2010

Blueberry Muffins - With a Touch of Lemon






It's blueberry muffins today, only because my peaches did not reach the perfect stage for jam in time for today's post. I felt a bit funny about posting about peaches three weeks in a row anyway (thought I was going to have rename the blog "The Peachy Repast"). This is a recipe I developed years ago when I couldn't find one I liked. Now there are countless recipes out there, but they're all too sweet for my taste.

Hadn't made them for ages and got a brilliant idea this time around. That's my way of saying there was a bit of a problem but I think I have the solution. When I took them out of the pan, a few were just gooey with blueberries on the bottom. This may have had something to do with the fact that, instead of using the small blueberries I usually use for muffins, I used some really large ones simply because they had the most intense flavor. I think the problem would be solved though by setting aside about a third of the batter before adding blueberries to the rest of it and using this plain batter in the bottom of the muffin cups. Then you would put the regular batter on top and not end up with gooey blueberries on the bottom.

Whip up a batch today. While they're cooling off a bit, put the kettle on and make a pot of tea. Then come back and leave a comment!

Blueberry Muffins



(Makes 12)

2 dip-and-sweep cups (10 ounces/283 grams) unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon nutmeg or mace
1 stick (4 ounces/113 grams) unsalted butter, room temperature
1/2 cup (3.5 ounces/99 grams) to 3/4 cup (5.25 ounces/149 grams) sugar
2 large eggs
2 teaspoons vanilla
3/4 cup (6 fluid ounces/177 ml) milk
Grated zest of 1 medium lemon (about 1 teaspoon)
1 1/2 cups (about 9 ounces) fresh blueberries

1 Preheat oven to 375F/190C/Gas5. Spray standard 12-cup muffin pan (that's bun tin to those of you in the UK) with cooking spray. In small bowl, whisk together flour, baking powder, salt and nutmeg.

2 In large bowl, cream butter and sugar thoroughly. Beat in eggs and vanilla, then milk. Stir in flour mixture until just combined. Stir in lemon zest and blueberries.

3 Divide batter among 12 muffin cups; they will be full. Optional: sprinkle with lemon-sugar topping (1 teaspoon zest, 2 tablespoons sugar). Bake for 30 minutes. Cool on wire rack for 10 minutes before turning muffins out of pan.


13 comments:

Dori said...

Oh I love blueberry muffins and I'm always on the lookout for new recipes :) Thanks for sharing your recipe. I'm gonna have to try these out. Have a great weekend!

Melinda said...

Blueberry muffins are my favorite. I'm trying these this weekend. I'm slack and usually make the box kind, but I'm feeling the chef in me wanting to get out.

Anne @ Food Loving Polar Bear said...

I love it that you put lemon in bluebrry muffins, lemon makes all dishes taste so fresh :)

Brenda said...

Looking forward to your peach jam recipe...

Jean said...

Dori, Melinda and Anne--Thanks so much for stopping by and commenting. I hope you will make the muffins this weekend. Anne, I'm liable to put lemons in just about anything--I have to do something with all these lemons!

Jean said...

Brenda--If you're looking forward to the peach jam recipe, I hope you saw my peach pie recipe last week. I just love peaches!

Jenn said...

Blueberry muffins are my favorite....well, if there aren't any chocolate muffins that is! These look wonderful!

Jean said...

Thanks, Jenn! Make mine blueberry if it's for breakfast--I can't do chocolate in the morning!

Chef Dennis said...

hi Jean
those muffins look delicious! The addition of lemon is such a nice touch! And we would never get tired of peaches this time of year, we need to get our fill before they're just a memory!
Dennis

Jean said...

Thanks, Dennis. My blog is a little short on vegetables at this point, just because of "getting my fill" of fruit! Once we get into fall and winter, I can concentrate on all the vegetables I love.

windblownbutterfly said...

Hello! I saw your post over on Peter Bryenton's "Phi One" blog and wanted to visit yours. I've been talking to Peter for nearly 12 years now online. He has taught me so much about photography, but I have so much more to learn (and the hope of better camera equipment someday as well). I really like both your pictures and your writing here! It's hard to believe you just started taking pictures less than a year ago, you have a good eye for subject and composition and you're getting very nice crisp images. The recipes look wonderful too! :-)

Kim said...

Jean,

I much prefer blueberries over peaches. I'll copy this into my recipe file.

Jean said...

Thanks, Kim! Actually, blueberries AND peaches make a rather magical combination!

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