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    Blueberry Muffins

    Thursday, March 19, 2009

    canon march 005

    As promised, today I have a new spring treat to share with you all: the ever delicious blueberry muffin.

    There are some fruits that seem to evoke thoughts of the warmer months: strawberries, peaches, lemons, watermelon, and pineapple. But blueberries make me think of hot Louisiana afternoons picking through blueberry bushes with my mother when I was a little girl. It was messy, and really uncomfortable at times due to the weather, but the sweetness of the berry always made up for it.

    It's interesting to note that as I grew older, the taste of fresh blueberries lost their appeal. Who knows why. It took many years (as in until I was a parent) for me to be able to once again appreciate this tiny berry.

    I'll be the first to admit that most of the time we make the quick-out-of-the-box muffin mix-quick meals and snacks are a must in our household. But every now and then I like to slow down and enjoy making a meal from scratch. I don't get to do this often, and frankly sometimes I just don't want to. But once you try this recipe, friends, you'll see why I carved out time to fix these yummy treats.

    Blueberry Muffins

    2 cups flour
    1 cup sugar
    1 tablespoon baking powder
    1 tsp. salt
    2 tsp. cinnamon
    2 eggs
    1/4 cup canola oil
    1/4 cup melted butter
    3/4 cup milk
    1 cup blueberries-fresh or frozen
    1 tablespoon lemon juice and some lemon zest (optional and to taste)

    Combine all dry ingredients, in separate bowl combine all wet ingredients (including zest if you choose to include it). Fold wet into dry trying not to over mix. Fold in blueberries.

    Bake in 350 oven 20-25 minutes until tops are firm to the touch.

    This is a quick, simple recipe, friends. And if you want to kick it up a bit, you can always make a simple sugar glaze mixed with the lemon zest by following this recipe below:

    Simple Sugar Glaze

    1 1/4 cups confectioners' sugar
    3 tablespoons milk
    1/2 teaspoon clear vanilla extract

    Stir milk into sugar, add vanilla (and if you choose, lemon zest), then drizzle onto your muffins. It can be thickened with confectioner's sugar or thinned with milk or other flavored liquids, like the lemon juice.

    Obviously we chose to forgo the drizzle to keep it a little healthier (and to keep me on the Lenten path), but this glaze can be used on anything-cakes, cookies, and muffins. It adds a little something extra, which if you have little ones, translates into supreme hyperness and excitement.

    May you all enjoy them as much as we have! Is there a fruit that you associate with spring and summer?

    3 Responses to “
    Blueberry Muffins

    Ruth said...


    The Southern Lady said...

    Beyond yummy, Ruth! BEYOND.

    The Antiques Diva™ said...

    Thanks for the recipe... I made these yesterday and had a wonderful taste of home. The weather was horrid and it was the perfect American comfort food!