This was a request from my husband. All he wanted for his birthday was a bunch of lemon zesty blueberry muffins. His biggest challenge was fighting the kids for them! (Actually it wasn’t too difficult. Both kids had a full day of college classes and didn’t come home until the wee hours. So dad got to have his birthday muffins all to himself! He saved them some 😉 )
This is a very easy and forgiving recipe. I’ve also made this with orange zest. Very tasty. The hardest part about this recipe is finding beautifully plump blueberries.
This Made 18
Muffin cups or grease muffin pans
2 cups flour
3 teaspoons baking powder
1/8 teaspoon sea salt
1/2 cup packed brown sugar
1 1/2 cup blue berries
2 large eggs
1 cup whole milk (I use raw unpasteurized)
6 tablespoons grape seed oil
1 1/2 teaspoon vanilla extract
The zest of one whole lemon
Preheat oven to 350 degrees
Mix together flour, baking powder, sea salt, then add brown sugar and blue berries.
In another bowl beat eggs, milk, oil, vanilla extract, and lemon rind.
Every recipe I’ve read says to make a well in the dry and pour the wet into it…well, I did the opposite and added the dry to the wet. I noticed no difference. Not saying the “well” thing isn’t a good idea, just that it made no difference in the outcome.
Fill muffin cups about 3/4 full. Bake for 20 minutes or until golden on top. (All ovens are different. Please keep that in mind.)
I made these with a lemon cream cheese frosting.
8 oz of cream cheese.
1 teaspoon of vanilla extract
zest of one whole lemon
5 heaping tablespoons of powdered sugar
whipped in kitchen aid until fluffy
This was enough to top all muffins nicely.