“Mom, a muffin is sort of like a little cake, right?” This is what my 6 year old son asked as he took one of these sweet little muffins. Yes, they are very much like a little lemon cake with some blueberries in it and they are fabulous. Also, quite easy to make. Your breakfast table will thank you for it.
I used frozen blueberries here. Dropping them into the dry mixture allows each berry to be coated so they don’t clump together. When I stirred the dry in with the wet ingredients the frozen blueberries created a lovely lavender hue in the batter.
- 1 3/4 cups all-purpose flour
- 3/4 cup plus 2 tablespoons sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup blueberries, fresh or frozen.
- 2 large eggs
- 1/2 cup milk
- 1/4 cup vegetable oil
- Finely grated zest of 1 lemon
- 1/4 cup fresh lemon juice
Preheat the oven to 375°. Butter a standard 12-cup muffin pan or use paper liners like I do. In a medium bowl, whisk the flour with the sugar, baking powder and salt. Stir in the blueberries. In another medium bowl, whisk the eggs with the milk, oil and lemon zest, then whisk in the lemon juice. Using a rubber spatula, fold the egg mixture into the flour mixture until blended; do not overmix.
Spoon the batter into the muffin cups and bake for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let the muffins stand in the pan for 5 minutes, then carefully transfer them to a rack to cool slightly. Serve warm or at room temperature.
Adapted from Food & Wine August 2005