The marriage of blueberry and lemon make for a palate-pleasing delight. These scrumptious breakfast (or whenever)muffins are loaded with good-for-you blueberries within and without along with the slight tang of lemon.
Ingredients: 3 sticks unsalted butter, 1 1/2 cup granulated sugar, 1/2 cup freshly squeezed juice of 4-5 lemons, 4 eggs, 2 1/2 cups all-purpose flour, divided, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 tablespoons lemon zest, 2 cups blueberries, raw sugar for sprinkling.
Instructions: Preheat oven to 350 degrees; spray 2 12-cup muffin pans with cooking spray. In a small bowl, mix 1/2 cup of the flour with 1 cup of the blueberries gently until berries are coated; set aside.
In a large bowl cream the butter and sugar together; add the lemon juice and eggs, mixing well. In another bowl combine the remaining 2 cups flour, baking soda, salt and lemon zest; gently fold into butter mixture along with floured blueberries(do not overbeat).
Divide batter evenly between the prepared 24 muffin pans. Top with remaining blueberries and sprinkle raw sugar (or granulated) over all. Bake in preheated 350 degree oven for 15-20 minutes, or until a toothpick inserted near middle comes out with a few crumbs.
Allow to sit on cooling racks for 10 minutes before removing to cool completely on cooling racks.
Makes 2 dozen muffins.
"Rolling in the dough!"
Tuesday, June 4, 2013
Bread Recipe #23 - Lemon Blueberry Muffins
The marriage of blueberry and lemon make for a palate-pleasing delight. These scrumptious breakfast (or whenever)muffins are loaded with good-for-you blueberries within and without along with the slight tang of lemon.
Ingredients: 3 sticks unsalted butter, 1 1/2 cup granulated sugar, 1/2 cup freshly squeezed juice of 4-5 lemons, 4 eggs, 2 1/2 cups all-purpose flour, divided, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 tablespoons lemon zest, 2 cups blueberries, raw sugar for sprinkling.
Instructions: Preheat oven to 350 degrees; spray 2 12-cup muffin pans with cooking spray. In a small bowl, mix 1/2 cup of the flour with 1 cup of the blueberries gently until berries are coated; set aside.
In a large bowl cream the butter and sugar together; add the lemon juice and eggs, mixing well. In another bowl combine the remaining 2 cups flour, baking soda, salt and lemon zest; gently fold into butter mixture along with floured blueberries(do not overbeat).
Divide batter evenly between the prepared 24 muffin pans. Top with remaining blueberries and sprinkle raw sugar (or granulated) over all. Bake in preheated 350 degree oven for 15-20 minutes, or until a toothpick inserted near middle comes out with a few crumbs.
Allow to sit on cooling racks for 10 minutes before removing to cool completely on cooling racks.
Makes 2 dozen muffins.
"Rolling in the dough!"
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment