I love when the birds are chirping, the weather is warm (especially in March), and enjoying freshly baked blueberry lemon muffins with a cup of coffee. Happy St. Patrick’s Day!
I must admit the wrappers are pretty sweet. After all, you can’t beat monkeys and bananas. The muffins are the star of the show, and there is no doubt you can tailor these to your dietary needs.
Introducing Blueberry Lemon Muffins (adapted from Better Homes and Gardens)
1 3/4 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 beaten egg
3/4 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
Line your muffin tins with cute liners (you could use the plain ones, but that is no fun…is it?). Put those to the side.
In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.
In a small bowl combine egg, milk, oil, and vanilla extract. Add egg mixture all at once to flour mixture. Stir until moistened.
Now comes the fun part…fold in 3/4 cup of frozen blueberries (you can use fresh) and the zest of half a lemon.
Spoon batter into muffin cups, filing two thirds full. Note: I love big muffins, so I always go three fourths full and bake a little longer. Also, I use nine liners instead of twelve. Sprinkle cinnamon sugar over muffin batter (I use Penzey’s Spices Cinnamon Sugar, because it rocks). Bake in a 400° oven for 18 to 20 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Remove from cups; serve warm.
Totally delicious…and it pairs well with black forest bacon.