This recipe is a nice twist on your standard blueberry muffin – the lemon gives it a brighter flavor and the addition of cornmeal adds a different (but nice) texture. Using your own hand picked blueberries makes it a little more special too!
Blueberry Lemon Muffins
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup blueberries
1 cup milk
3 Tbsp butter, melted
1 large egg, lightly beaten
Juice and zest of 1 medium lemon
1 Tbsp sugar
Preheat the oven to 400 degrees F. Combine the first 6 ingredients in a mixing bowl. Add the blueberries and lightly stir to incorporate. Combine the milk, butter, lemon juice and zest, and egg in a bowl. Lightly whisk together. Add this mixture to the flour mixture and stir together until just moist. (try not to over mix!)
Coat a 12 cup muffin tin with cooking spray, or line with paper liners. Spoon the batter into the muffin tin and sprinkle the tops of each with a pinch of sugar. Bake the muffins for 20 minutes, or until a toothpick inserted in the middle comes out clean. Remove the muffins from the tin immediately and cool on a wire rack. Serve while warm (ideally) and enjoy!
Source: Slightly adapted from myrecipes.com
One perk of living in a small country town is that there are neat places nearby to do food related activities like…blueberry picking!
About 5 minutes away from our home, there’s a farm where you can go pick your own blueberries, so hubby and I went for a fun outing. It’s a huge property with endless rows of plants – the employees were so nice and led us to the most fruitful spots.
After only 45 minutes, we’d picked 3 pounds and decided that was plenty for our first trip. Let me tell you, these berries are plump and SO fresh! A few berries may or may not have been eaten in the picking process…
There will be some mighty tasty blueberry recipes to follow – stay tuned!
PS: If you live in the North Texas area and want to join in the blueberry picking fun, let me know and I can point you in the right direction
These pancakes are super delicious and perfect with blueberries or any springtime fruit you’d like to substitute. I really craved some of IHOP’s blueberry syrup with these guys. That’s my usual order there – a small stack with loads of blueberry syrup. I wonder if they’d sell some of the syrup to me?
So, if you want to really give it a blueberry punch, you could use blueberry syrup too! (homemade or store bought, we won’t judge) *Mental note: must find recipe for homemade blueberry syrup
Here’s another blue thing that makes me really happy – gotta love bluebonnets growing in my yard! Springtime in Texas is great
Blueberry Buttermilk Pancakes
1 cup Flour
4 tsp Sugar
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1 cup Buttermilk
1/8 cup Milk
1 whole Large Egg
2 Tbsp Melted Butter
1 teaspoon Lemon Juice
2 cups Blueberries (or other fruit/addition)
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, egg, melted butter, and lemon juice. Keep the two mixtures separate until you are ready to cook. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it’s ready! Pour the wet mixture into the dry mixture, using a wooden spoon or large fork to blend. Stir until it’s just blended together. Do not over stir! If you over stir, the pancakes will be tough and flat; you want little dry lumps left in the batter, trust me. Either add the blueberries to the batter and carefully mix, or sprinkle on top of the batter when it’s on the griddle or pan. Pour or scoop the batter onto the griddle. (about 1/3 cup each) Brown on both sides and serve hot.
Source: Slightly adapted from Distracted Homemaker on Tasty Kitchen
I’ve made these blueberry muffins several times now, but this was the best batch in my opinion! They were much lighter and fluffier this time. These are SO easy to make and one of the little things I like best about this particular recipe is that you sprinkle some sugar on top of the muffin halfway through baking. It’s a nice little touch : )
2 cups all-purpose flour
2 Tablespoons baking powder
1/2 cup sugar
1 stick unsalted butter, melted
1 egg, slightly beaten
3/4 cup milk
1 1/2 cups fresh blueberries (frozen work too)
1/2 cup brown sugar or white sugar
Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin.
In a bowl, combine the flour, baking powder and sugar. In another bowl, combine butter, egg, and milk and mix well. Pour the wet ingredients into the flour mixture and with a spatula, stir until just combined. Do not beat or over mix; it’s okay if there are lumps in the batter. Gently fold the blueberries into the batter.
Spoon the batter into the muffin tray, filling each cup about 2/3 full. Bake for 10 minutes and remove from the oven. Sprinkle the tops of the muffins with the granulated brown or white sugar and return the muffins to the oven to bake for an additional 10 to 15 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Cool for about 10 minutes in the pan before turning the muffins out.
Source: Paula Deen – Food Network