A couple of weeks back when I was first on bed rest, I turned to baking to keep me occupied. Baking is just my happy place in the kitchen. I find it very relaxing and love eating up my own home baked goods over buying something at a coffee shop or store.
I was going to make some standard blueberry muffins, but I also had a lemon. I love lemon and blueberry together, so I searched for a lemon blueberry muffin recipes on Pinterest and Google. Interestingly, all the first recipes to come up didn’t get that great of reviews. Sure, I had all the time in the world, but ain’t nobody got time for a crappy muffin recipe. So I decided to create my own.
Just so you guys know, recipe creating is a very new thing for me, especially with baking. Cooking, sure I can kind of wing that, but baking? That could easily turn into a giantic diaster.
I actually laugh at the thought of creating my own recipes because at the time I started my blog a few years back, I did not think I would have anything close to a food blog.
But now that I have my new camera, I think I am kind of obsessed with food phtoography and improving my skills in that area. So many a new recipe you shall see!
LEMON ZEST BLUEBERRY MUFFINS
Makes 12 regular-sized muffins
- 2 1/2 cups flour
- 3/4 cup sugar
- 1 tbsp. baking powder
- a dash of nutmeg
- a dash of salt
- 1 stick of butter (I used salted)
- 1 tbsp. lemon zest, plus more for topping
- juice of half a lemon
- 2 tsp. vanilla extract
- 3/4 cup milk (I used almond)
- 2 eggs
- 1 1/2 cups blueberries
1. Preheat oven to 375 degrees.
2. Grease a muffin pan or insert muffin liners. I used Trader Joe’s Coconut Oil Spray and went without liners. They turned out great and then you don’t lose half the muffin when the liner peels away.
3. Mix all the dry ingredients together: flour, sugar, nutmeg, baking powder. Stir until combined.
4. Melt the stick of butter in a separate bowl. Add butter, vanilla, eggs, lemon juice & 1 tbsp. lemon zest, and milk to dry mixture. Mix well until thick batter forms. Don’t over mix.
5. Gently fold in the blueberries.
6. Scoop batter into greased muffin wells. I added a few extra blueberries into the batter where it looked like it needed it on top of the muffins before baking.
7. Top each muffin with remaining lemon zest, if desired. (I think it looks pretty, I don’t think it does much for taste).
8. Bake for 20-22 minutes until edges of muffins are slightly brown and the tops have poofed up.
Questions for You:
- Yay or nay for lemon and blueberry combo?
- Did you start your blog with the intent of sharing food or not?