All content copyright Katrina Hall 2008 through 2017
Tuesday, July 19, 2011
fresh blueberry muffins with lemon zest and buttermilk
For the next month, I will be revelling in blueberry season - freshly picked blueberries with milk for breakfast, blueberry muffins for tea, blueberries and Greek yogurt and honey for dessert after dinner. Some I pick myself, wild beside the ponds and lakes around here, but mostly bought fresh from the farmers markets and farmstands. Only after a month or so, will I start freezing some for winter - I love the seedy freshness of just picked berries so much I can hold off a while before stuffing freezer bags into the freezer.
My favorite recipe? Probably this one, with the perkiness of lemon zest and buttermilk. I lately have been using paper nutcups for wee little muffins - no need to grease, and a perfect little few bites of warm, oozy fresh blueberries spilling down the sides . I found them at Michael's crafts store, in the wedding department.
Enjoy the season!
To make about 10 little muffins, or 6 Texas size muffins:
Grease a Texas size muffin tin, or place paper nutcups in a regular sized muffin tin - no greasing needed.
Preheat oven to 350F.
2 cups King Arthur all purpose flour, plus 1 T. for toss the blueberries in
3/4 cup sugar
2 t. baking powder
1/2 t. baking soda
pinch of kosher salt
grated rind of one fresh lemon
1 1/2 cups fresh blueberries
1 cup buttermilk, low fat or no fat
1/4 cup canola oil
1 large egg
1 t. vanilla
Toss the blueberries in a bowl with the one T. flour and set aside.
Mix the dry ingredients ( the flour, sugar, baking powder and soda and salt) in mixer bowl.
Mix in the wet ingredients: the egg, lemon zest, canola oil, buttermilk, and vanilla. Toss in the blueberries and mix briefly.
Using an ice cream scoop, scoop 1 scoop into nutcups, or two scoops into Texas size muffin tin.
Place in preheated oven for 30 minutes, remove to a cooling rack for 15 minutes, then remove to another cooling rack.
Eat as soon as possible, savoring blueberry season, or freeze for a sweet surprise in January!