Lemon Blueberry Muffins is the best BREAKFAST IDEA to MAKE AHEAD and grab ON THE GO on a busy morning.
2 1/2 cups (353g) all-purpose flour
1 tsp baking powder
1/2 tsp salt
3/4cup granulated sugar
2 Tbsp lemon zest
4 Tbsp (56g) butter, softened
4 Tbsp (60ml) vegetable oil, divided
2 large eggs
1/2 cup (120ml) buttermilk
3 Tbsp (45ml) fresh lemon juice
1 cup fresh blueberries
Preheat oven to 425 degrees. Line a 12-cup muffin pan with paper liners. In a mixing bowl whisk together flour, baking powder.
Blend sugar , butter , oil to the bowl of an electric stand mixer, add lemon zest . Blend in eggs one at a time. Remove bowl from stand mixer.
In a bowl whisk together buttermilk and lemon juice. Add 1/3 of the flour mixture to the butter mixture and fold until nearly combined, then add 1/2 of the buttermilk mixture and fold until nearly combined. Repeat process with flour and buttermilk mixtures once more. Fold in last 1/3 of the the flour mixture until nearly combined then fold in blueberries (batter should be combined at this point but don't over-mix, it will be thick and starting to fluff up). Divide batter among paper lined-muffin cups filling each cup heaped full (about a slightly heaped 1/3 cup in each.
Bake in preheated oven 8 minutes then reduce oven temperature to 400 degrees and continue to bake 10 - 13 minutes longer until toothpick inserted into center comes out free of batter. Remove from muffin pan and cool on a wire rack. .
For our Lab Week food competition this year I made cupcakes (duh). They are a mini lemon cupcake with blueberry buttercream. Everything is from scratch and all natural. Blueberry buttercream is regular buttercream, but with a blueberry reduction mixed in. The color it gives you is be-a-u-tiful. The same blueberry reduction is drizzled on top.
Fingers crossed for a win this year! I won last year, so it's ok if I don't. But the competitiveness inside me never really gets to come out anymore, so it's itching inside me this week!
All of this sitting-around-with-baby gives me time to reflect on my spring and summer recipes, as well as dream up so many new ones that I can’t wait to make. I just love the edible flowers on this creamy lemon blueberry cheesecake, and although indoor plants aren’t my thing, I’m thinking of planting a pot of edible flowers just to have on hand for cake decorating, since they’re so hard to come by. Find the cheesecake recipe in my blog archives... #cake#cheesecake#lemonblueberry#edibleflowers#springbaking#cakesofinstagram#bakery#thebakefeed#feedfeed @thefeedfeed
New #tosaltandsee recipe coming atcha friends! ✨ Lemon Blueberry Muffins ✨ These are perfect for and so fitting for the recent change of weather here! 🌷 Spring has finally sprung in the Midwest. Go check out the recipe! Link in my bio. 🍋
THEY ARE BACK! Paleo-Friendly, Gluten Free Lemon-Blueberry Muffins. Text, email, DM or leave a message here to place your order. Increments of 4 only, $4.50 each. Orders must be placed by Thursday at noon for Friday morning delivery.
From running to baking, i run so i can eat what i bake. Hope you make your way to Antlered Teepee for their special of the week....Lemon Blueberry Scones. These are my favorite scone!! @antlered.teepee.espresso