Blueberry Lemon muffins
Whiskers, hows it going?
So muffins. I love muffins and my tennis coach does as well. As soon as I told her I like to bake the first thing she asked for were some blueberry muffins. She said it as a joke but I'm always looking for an excuse to bake so I made these moist delicious muffins. I made them in mini muffin tins as well as in our mini donut tins since I ran out of space in the mini muffin tins and didn't want to wait.In the future, I would only make them in the muffin tins as I found they tasted better. I made them slightly healthier adding flaxseed and using oil instead of butter. The lemon isn't mandatory, but I find it adds a citrus freshness that just lifts every bite up. They stayed fresh for a good few days till I could bring them to my coach at practice but the ones I made for my family didn't last a hot minute.They were amazing fresh out of the oven with a cold glass of milk. This is a great recipe I made completely by hand and will make again soon I'm sure. Give them a go and let me know how they tasUntilnext time keep whisking up love and happiness to those around you.
Sam
Ingredients
Directions:
1. Preheat the oven to 425 degrees F. Line a 12-muffin tin with cupcake liners and set aside.
2.Whisk the flour, sugar, baking powder, salt, and nutmeg together in a medium bowl; set aside.
3.Whisk the milk, eggs, lemon zest, and vanilla with the oil.
4. Make a small well in the center of the dry ingredients. Pour wet ingredients into the well.
5.Stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will be dense.
6.Gently stir in the blueberries.
7. Divide the batter evenly into the muffin tin.
8.Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean).
9. Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.
So muffins. I love muffins and my tennis coach does as well. As soon as I told her I like to bake the first thing she asked for were some blueberry muffins. She said it as a joke but I'm always looking for an excuse to bake so I made these moist delicious muffins. I made them in mini muffin tins as well as in our mini donut tins since I ran out of space in the mini muffin tins and didn't want to wait.In the future, I would only make them in the muffin tins as I found they tasted better. I made them slightly healthier adding flaxseed and using oil instead of butter. The lemon isn't mandatory, but I find it adds a citrus freshness that just lifts every bite up. They stayed fresh for a good few days till I could bring them to my coach at practice but the ones I made for my family didn't last a hot minute.They were amazing fresh out of the oven with a cold glass of milk. This is a great recipe I made completely by hand and will make again soon I'm sure. Give them a go and let me know how they tasUntilnext time keep whisking up love and happiness to those around you.
Sam
Ingredients
- 2 1/2 cups unbleached all-purpose flour
- 3/4 cup sugar (white or light brown) plus more for sprinkling on top of the muffins
- 1 tablespoon baking powder
- 1/8 teaspoon fine salt
- Freshly grated nutmeg
- 1/2 cup oil
- 1 cup milk
- 2 large eggs, at room temperature
- 1 tablespoon finely grated lemon zest
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups fresh blueberries, rinsed and dried
- 1/2 cup ground flaxseed
Directions:
1. Preheat the oven to 425 degrees F. Line a 12-muffin tin with cupcake liners and set aside.
2.Whisk the flour, sugar, baking powder, salt, and nutmeg together in a medium bowl; set aside.
3.Whisk the milk, eggs, lemon zest, and vanilla with the oil.
4. Make a small well in the center of the dry ingredients. Pour wet ingredients into the well.
5.Stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will be dense.
6.Gently stir in the blueberries.
7. Divide the batter evenly into the muffin tin.
8.Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean).
9. Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.
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