Ooooh, a breakfast post!!!
Berry season is one of my favorite times of the year. I love walking into the market and being able to load up on TONS of the same berries that would require me to take out a second mortgage for a half pint in December. And one of the nicest things about berries is that someone with blood sugar issues can nearly eat their weight in them without disrupting sugar balances, so, eaten with some yogurt or sprinkled over your cereal or just fresh out of a bowl is a guiltfree indulgence that you can have any time you want.
Of course, one of my favorite ways to eat them has nothing much to do with healthy (although there are worse things you can put into your muffins than blueberries...)
Blueberry Lemon Muffins
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Zest of one lemon
Juice of half the zested lemon
1 large lightly beaten egg
3/4 cup buttermilk (I didn't have so I did the sour milk trick--1 T vinegar in 1 cup milk, let sit, and voila)
2/3 cup canola oil
1 teaspoon pure vanilla extract
2 cups fresh blueberries (frozen work too, but at this time of the year, why?)
In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract. In a large bowl, whisk the flour, sugar, baking soda, baking powder, salt and lemon zest until well incorporated.
Fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result--it's OK to even have a few lumps of flour in the mix, in that they will blend in on their own. Better, always, to undermix than overmix.
Add the blueberries and lemon juice, folding gently.
Fill into muffin cups and bake for 20-30 minutes. Cool for 5 minutes. Serve.
We couldn't even wait the five minutes--we were into them, slathered with butter, as soon as they were cool enough to pick up.
Tender, LOADED with berries, tart with just a kiss of lemon, and REALLY good. And so quick and easy you can whomp up a batch anytime.
I had everything but the buttermilk right in the kitchen, so no shopping trip required, either!
Of course, one of my favorite ways to eat them has nothing much to do with healthy (although there are worse things you can put into your muffins than blueberries...)
Blueberry Lemon Muffins
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Zest of one lemon
Juice of half the zested lemon
1 large lightly beaten egg
3/4 cup buttermilk (I didn't have so I did the sour milk trick--1 T vinegar in 1 cup milk, let sit, and voila)
2/3 cup canola oil
1 teaspoon pure vanilla extract
2 cups fresh blueberries (frozen work too, but at this time of the year, why?)
In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract. In a large bowl, whisk the flour, sugar, baking soda, baking powder, salt and lemon zest until well incorporated.
Fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result--it's OK to even have a few lumps of flour in the mix, in that they will blend in on their own. Better, always, to undermix than overmix.
Add the blueberries and lemon juice, folding gently.
Fill into muffin cups and bake for 20-30 minutes. Cool for 5 minutes. Serve.
We couldn't even wait the five minutes--we were into them, slathered with butter, as soon as they were cool enough to pick up.
Tender, LOADED with berries, tart with just a kiss of lemon, and REALLY good. And so quick and easy you can whomp up a batch anytime.
I had everything but the buttermilk right in the kitchen, so no shopping trip required, either!