My daughter came home yesterday with a little pint of hand picked blueberries.
A little box of jewels!
We deliberated as to what to do with them…pancakes or muffins?
Muffins won unanimously. They last longer and boy, did I have a great recipe for them!
It’s fragrant with the addition of lemon zest and nutmeg.
Topped with swirls of a lemon glaze.
All very easy.
Easy like a Sunday morning.
What I was making a year ago: MOCHA MARTINIS!
Blueberry Lemon Muffins
A Kitchen Muse:
adapted from Cooking Light
breakfast, muffins, breads
2 cups all-purpose flour ½ cup sugar 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt ⅛ teaspoon ground nutmeg ¼ cup butter 1¼ cups low-fat buttermilk 1 large egg 1 tablespoon grated lemon rind 1 cup blueberries Cooking spray 1 tablespoon fresh lemon juice ½ cup powdered sugar
Preheat oven to 400°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine buttermilk, egg, and rind; stir well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blueberries. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool. Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins. Note: You can make these muffins up to 2 days ahead and glaze them the morning of the brunch.