A berry and citrus combination is the unofficial flavor of Summer in my book. No matter how many times I pair lemons with blueberries, limes with raspberries, and grapefruit with blackberries, the flavors always taste fresh and exciting. There’s just something about the sweet and sour combination that you can’t get enough of!
As the days get longer and hotter, the less likely it is that I reach for heavy chocolate desserts and complicated layer cakes. I want picnic food that I can make in less than an hour and be out the door enjoying the day! These lemon blueberry muffins are just that.
A soft crumb made from a buttermilk batter (sort of like cake for breakfast) is livened up with a whole bunch of lemon zest. I used two small to medium sized lemons for this and found that it gave the perfect amount of lemon flavor to the muffins. Popping in some fresh blueberries (or frozen, either will do the trick!) give you such a bounty of moistness and balance in these muffins. The best part, really though, is the lemon glaze on top. Tart, sweet, and lovely, these muffins are such a treat and survive even out on a hot, sunny day.
Are you getting excited for picnic season? Now that the allergens have died down a bit, Kyle and I can actually venture outside again. Recently we went Frisbee golfing with some friends and finally took advantage of his gorgeous pool!
Lemon Blueberry Muffins
For the Cake:
1 cup Butter
2 cups Sugar
1 Tbs. Vanilla
2 3/4 cups Flour
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
1 1/4 cup Buttermilk
Zest of 2 Lemons
12 oz. Blueberries
For the Glaze:
Juice of 1 small Lemon
1/2 cup Powdered Sugar
1. Preheat the oven to 325 deg F and place paper liners into a cupcake/muffin tin. Cream together the butter and the sugar until smooth. Add the eggs and vanilla and combine.
2. Add flour, baking powder, baking soda, and salt together on top of the other ingredients and mix until you have a gooey consistency. Add the buttermilk and fully combine the ingredients into your cake batter.
3. Zest two lemons and stir in to the bowl. Wash your blueberries and dry them off. If you are using an electric mixer, remove the bowl and hand fold in the blueberries to the cake batter, making sure to be gentle with your mixing to not pop the berries and cause your cake to turn blue!
4. Pour the batter into your paper lines and bake for about 20 minutes or until a toothpick placed in the center of the muffins comes out clean. Remove the muffins from the oven and cool completely on a wire rack (at least another 20 minutes).
5. While the muffins are cooling, mix up your lemon juice and powdered sugar in a small bowl to make a glaze. The consistency should be slightly thick and very white. If needed, add more powdered sugar. Dip the tops of your muffins into the glaze and turn back over to harden.
Recipe by Bunny Baubles Blog