Blueberry Lemon Muffins

I don't bake as much as I used to.  It's not because I don't love it...it's because I'm trying to cut carbs.  It's hard, lemme tell ya, because this girl LOVES her carbs.  But I'm having a rough week and I feel like I need some comfort food so let's make some muffins!  Hey, they're not terrible for you...not too much sugar and they've got fruit in 'em!   Blueberries are loaded with antioxidants and they taste super.  We'll throw in a bit of lemon zest for vitamin C and extra flavor.  It's a win-win. 

Oven to 375 aaaaaand let's pull out our starting lineup:

Go team!

The dry stuff gets mixed first: flour, sugar, baking powder, salt, and nutmeg.  Then the wet stuff gets mixed separately (but equally!): melted butter, milk, eggs, vanilla, and lemon zest (which is not technically "wet," I know, geez). 



Pour the wet stuff into the dry stuff and mix it together until just a lil bit lumpy.  Our blueberries, which have been patiently waiting off to the side, get mixed in very gently so they don't burst into little piles of juice.  They'll do that when they bake, which is what we want!

Batter up!  Wow...that was lame...

 

Once our batter is together, we'll line a muffin tray with liners (makes sense, huh?) and fill each one up about 3/4 of the way. 

I like my muffins to be domed on top, like a hill of yumminess.  If you're not into the doming, fill 'em up halfway.  That'll make them flat tops once they're done cooking.  I have this super little gadget that looks like an ice cream scoop but is actually, technically a cookie dough scoop.  It has now been repurposed into a muffin batter scoop as it gives me just about the right amount I need in each muffin cup. 

See what I did here?  Full, but not tooooo full



Pop these suckers into your oven for 25 minutes.  They'll be golden brown and gorgeous so very soon, see?

Racked up and good to go

I like them warm but they're just as good at room temp.  Maybe schmear a bit of butter on them, or some honey, or nothing at all.  Whatever you do, just make sure they find their way into your mouth. 

Blueberry juice waterfall!

Try it. You'll like it.

-Sam


Blueberry Lemon Muffins
 

2 1/2 cups flour

3/4 cup sugar

1 tbsp baking powder

1/8 tsp salt

1/8 tsp nutmeg

1 stick butter (1/2 cup)

1 cup milk

2 large eggs, at room temperature

1 tbsp finely grated lemon zest

1/2 tsp pure vanilla extract

1 1/2 cups fresh blueberries, rinsed & dried off

Oven to 375.  In a medium bowl, whisk together flour, sugar, baking powder, salt and nutmeg (the dry stuff).
Microwave the butter in another medium bowl until melted. Whisk in milk, eggs, lemon zest, and vanilla until well mixed (the wet stuff).
Pour the wet stuff into the dry stuff and mix together. Gently stir in the blueberries until evenly distributed. Line a muffin tin with liners and spoon enough batter in each one to fill it 3/4 of the way.  Bake for 25 minutes until golden brown. Let cool, remove muffins from tin, and serve warm or at room temperature.

Makes about 16-18 muffins