Blueberry Muffins are my favorite. That is why I made 2 different recipes this past week. I am going to share both with you! Hooray! The first is "Blueberry Lemon Muffins" adapted from Debbi Fields' Great American Desserts. And just like the title states, these muffins are more dessert than breakfast. They are more lemony, sweet, and cake-like. The second is "Perfect Blueberry Muffins" adapted from one of my favorite food blogs, Smitten Kitchen. It has 1/3 of the sugar of the first recipe and only a hint of lemon zest. These make a more appropriate breakfast (especially when you eat 3 like me!) No matter which recipe you choose you will get tasty blueberry muffins!
 |
| Perfect Blueberry Muffins (Recipe #2) - Photo by Malorie |
RECIPE #1
Blueberry-Lemon Muffins
Adapted from Debbi Fields' Great American Desserts
Makes about 15 muffins
Ingredients:
2 3/4 cup flour
3/4 cup white sugar
3/4 cup packed brown sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 large eggs
1 stick (8 tbs) unsalted butter, melted
1/2 cup milk
1/2 cup sourcream* (If you don't have sourcream, use 1 cup milk instead of 1/2 cup)
1 tsp vanilla extract
Zest and juice of 1 medium lemon
1 cup fresh blueberries (or frozen, unthawed)
Granulated sugar
Directions:
1. Preheat oven to 375 degrees. Line muffin tin with paper liners
2. In large bowl, whisk together flour, sugars, baking powder, baking soda, and salt.
3. To bowl, add eggs, melted butter, milk, sourcream, vanilla, lemon zest and juice. Fold mixture together just until flour is incorporated. Gently fold in blueberries.
4. Drop about 1/4 cup batter into each muffin cup. Sprinkle each with a 1/4 tsp granulated sugar.
5. Bake for 25-30 minutes until toothpick comes out clean.
RECIPE #2
Perfect Blueberry Muffins
Adapted from Deb at Smitten Kitchen which is adapted from Cook’s Illustrated :)
Makes about 11-12 muffins
Ingredients:
5 tablespoons unsalted butter , softened
1/2 cup sugar
1 large egg
3/4 cup milk
1/2 teaspoon grated lemon zest
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup blueberries, fresh or frozen (if frozen, no need to defrost)
Directions:
1. Preheat oven to 375°F. Line a muffin tin with paper liners.
2. Beat butter and sugar with an electric mixer until light and fluffy.
3. Add egg and beat well, then milk and zest.
4. Add flour, baking powder, baking soda and salt. Mix until combined.
5. Gently fold in your blueberries.
6. Drop 1/4 cup batter into each muffin cup.
7. Bake for 25 to 30 minutes, until tops are golden and a toothpick inserted into the center of muffins comes out clean.
