Real Food, Day 8: Lemon Blueberry Muffins

Thursday, February 25, 2010

This one is maybe a stretch on the real food concept. But, still including it. Because I am on a huge baked goods kick right now, so this is at least me attempting to make them with real ingredients. I still have some lemon juice saved from our Meyer lemon tree, and I had some blueberries that needed to be used up, so the only logical thing to do was make these muffins. Now that I have fully rationalized that to myself, on with the recipe!

Lemon Blueberry Muffins
adapted from The NY Times

Ingredients:
1/2 cup unsalted butter at room temperature
2 tsp. lemon zest (note: I didn't have fresh lemons, but this worked great!)
1 cup sugar
1 egg
1/2 tsp pure vanilla extract
1/2 tsp pure lemon extract (note: substitute vanilla if you don't have lemon)
1/2 cup whole wheat flour
1/2 cup all purpose flour
2 tsp. baking powder
1.5 tsp. sea salt
juice from half a lemon
1/3 cup milk
1.5-2 cups blueberries

Directions:
(preheat oven to 375 degrees F. Line 12 standard muffin cups with liners or spray with cooking spray. Can also use 6 giant muffin cups).
1. Mix together butter, lemon zest, and sugar using the paddle attachment on your mixer until fluffy.
2. Add in the extracts, eggs, and lemon juice and mix until combined.
3. Whisk together the flours, salt, and baking powder in a small bowl.
4. Remove 1/4 cup of the flour and set aside. Add half the remaining flour to the batter and mix on low until combined. Add in 1/2 the milk. Mix to combine. Repeat with remaining flour and milk.
5. Toss the blueberries in the 1/4 cup flour you removed. Gently stir the blueberries into your batter by hand.
6. Divide batter between the 12 muffin cups. (optional: sprinkle a little sugar over each filled cup for a crunchy top). Bake 30 minutes, or until lightly browned and centers spring back when touched lightly with your finger.

These were yummy. I'd make them again, for sure!

*An important note: I have made these peanut butter banana muffins 4 times now. The past 2 times, I added a teaspoon of apricot preserves after filling the muffin cups halfway, then topped them with the remaining batter. Verdict: AWESOMENESS. Definitely the way to go!*

Bonus picture: I had to go with my first shot of the muffin, because a little person who shall remain nameless grabbed the muffin off my plate (which, in his defense, was just sitting on the front porch directly in his reach) and shoved it in his mouth. The blurry proof is below:


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