Maybe it’s the nicer weather (or the thought of it, because it was snowing in Chicago today) that has got me thinking about fruits in desserts, or maybe it was this blog post by my good friend Alexandra that made me think about blueberries. Either way, I went all test kitchen today and made two different batches. The first was so pitiful I did not even take pictures. I didn’t put any sugar in them, and used 1/2 of my gluten free all-purpose baking flour. They were so gross, came out hard, and tasted mega-metallicy. Plus, because the blueberries are not in season yet, the punch wasn’t there. That’s where the lemon came in! My second batch turned out much tastier, and Michael demonstrated how much he loved them.
Blueberry Lemon Muffins
- 2 c flour
- 1 T baking powder
- ½ t salt
- 1 egg
- 1 c granulated sugar
- 4 T unsalted butter, melted
- 3/4 C non-dairy milk
- 1½ c frozen or fresh blueberries
- 1 T lemon zest
Preheat oven to 350. Prepare muffin tin.
In a bowl, combine flour, baking powder and salt. Mix. In a mixer, beat egg until completely mixed, about 30 seconds. Next, add sugar and stir until mix. Add in butter, and finally milk. Mix until just combined. Mix the blueberries and lemon zest into the flour mixture until just combined. Do not over mix. Now, fold in egg mixture to flour mixture, again until just combined.
Using a large spoon, fill the each cup until just under the top. Bake for about 25-30 minutes, until the tops are golden brown. Immediately remove from muffin tin and enjoy!
Are you in the mood for spring?