It’s blueberry season in the Midwest and that means blueberry cobbler, blueberry smoothies, blueberry jam but best of all blueberry muffins. Invite a few friends over, make a batch of muffins and put on a pot of tea, sit back, relax and just let the world have a day off while you and your friends catch-up on everything.
Blueberry Lemon Muffins
Preheat oven to 350F (conventional oven) or 325F (convection oven)
3 cups flour
1 cup sugar
1 tablespoon grated lemon peel
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup plain yogurt or sour cream
½ cup fresh lemon juice
¼ cup vegetable oil
2 eggs, lightly beaten
1 ½ teaspoon vanilla extract
1 cup fresh blueberries
Course sanding sugar for garnish (optional)
In a large mixing bowl combine flour, sugar, lemon peel, salt, baking powder, baking soda. Then gently whisk together to combine and set aside.
In a medium mixing bowl combine yogurt or sour cream, lemon juice, oil, eggs and extract and whisk until just blended. Toss blueberries with dry ingredients.
Add wet ingredients to dry ingredients mixing by hand with a spoon or spatula till just blended. DO NOT use a mixer for this recipe. The muffins will not rise as well.
Spoon into paper lined muffin cups using large scoop, filling 2/3 full. Garnish top with course sugar sprinkles if desired. (I like the course sugar on top to give the muffins a little crunch) I like to reserve a few blueberries to garnish the top.
TIP: if you prefer omit the paper liners and grease the muffin pan. The muffins will have a better bake on the sides
Bake at 325F in convection oven for 18 – 20 minutes till tester tests clean, or 350F in conventional over for 20 – 22 minutes till tester tests clean.
Makes 6 – 8 large muffins or muffin tops or 10 – 12 regular sized muffins
I love these muffins served with homemade lemon curd.
Remember: Tea is not just a drink, It’s an event.