Rec, Rev & Pic~~ Lemon Blueberry Muffins~~ calling all blueberry lovers!

Sadly, my parents blueberry bushes are done for the year, and it was a low yield.   I had about 3 cups left, and I wanted to make some muffins for our camping trip.   We leave Tuesday.   These will only last that long if I hide them in the freezer!   Sooo good, and the lemon is not overpowering.    You would not believe it's a "light" recipe!  


I'm all for shortcuts, and I hate that whole "cut in with 2 knives" business   LOL  I put the ingredients in the food processor, put in the butter, cut into tablespoons, into the food processor and pulsed it.      Also, when portioning out the muffins, I use a cookie scoop.      


These would be great with raspberries, or blackberries (maybe switch out the zest/juice to orange?).     

                         Lemon-Blueberry Muffins

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  all-purpose flour
     1/2           cup  sugar
  1           teaspoon  baking powder
     1/2      teaspoon  baking soda
     1/2      teaspoon  salt
     1/8      teaspoon  ground nutmeg
     1/4           cup  butter
  1 1/4           cups  low-fat buttermilk -- (used fat free)
  1              large  egg
  1         tablespoon  grated lemon rind
  1                cup  blueberries
                        Cooking spray
  1         tablespoon  fresh lemon juice
     1/2           cup  powdered sugar

Preheat oven to 400°.    Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.  ( I used the food processor)

Combine buttermilk, egg, and rind; stir well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blueberries.

Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool.

Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.

Note: You can make these muffins up to 2 days ahead and glaze them the morning of the brunch.

Yield: 1 dozen (serving size: 1 muffin)

NUTRITION PER SERVINGCALORIES 187(23% from fat); FAT 4.8g (sat 2.7g,mono 1.4g,poly 0.3g); PROTEIN 3.7g; CHOLESTEROL 30mg; CALCIUM 59mg; SODIUM 264mg; FIBER 1g; IRON 1.1mg; CARBOHYDRATE 32.6g

Jean Kressy

Cooking Light, APRIL 2003

(I did get 12, but Jake and I each had one!)  

Lookin' good Jolene!!!!!!!!!!!

The place I went to to pick berries last week is still picking so I may go one more time this week to pick some to use fresh.  Also want to take some to my Mom.

Hope the weather is good for you while camping!

Carol

PS. Glad you got to meet my daughter Robin-she's the one that lives in Jaffrey......

 Thanks, Jolene. I do like blueberries!

Hey Carol!   Thanks for checking out the review  :)     Turkey Hill Farm in Haverhill is still going gangbusters, but I don't think I can get there before we leave for up North Tuesday, or how they'll be next week when we get back.    It's disappointing, but there's also peaches and apples to look foward to, plus corn and all the summer veggies    :)    I don't buy stuff out of season anymore, and I try to buy as local as possible when it comes to produce, got tired of paying $5 for tasteless blueberries in January!     :)       It's nice your DD is here on the board now too, and the g'kids are so CUTE!

Waving to Jenni!      :)

Totally awesome  ~  Gm  All~   Thanks for the R & R~  Jolene what a treat! ~   Janie  ~  Sounds like your camping trip is going to be really wonderful and I know that Jake will have a blast!~ 

You're welcome Janie!   The extra muffins are now safely hidden away in the freezer, was too tempting to have them out    LOL   


I'm pretty excited about the trip, I'm doing as much food prep work ahead as I can, I didn't do that last year and it was tough.    I'm even trying a few new recipes!     :)

Jolene they look wonderful.I like that there`s only 1/2 cup of sugar in them.Some recipes have way too much sugar for my taste.

 Have a wonderful camping trip.The food prep will make it so much easier.

 Waving to everyone.

 Rosie

Hey Rosie!   Yes, the sugar in the actual muffin is low, and you sure don't have to paint the powdered sugar glaze on like we did, you could just drizzle like they suggested and they would still be super yummy  :)


Yep, this year I'm on a mission.   I've frozen chicken in marinade, I've made the garlic butter to go with the potatoes you posted and froze it, the hamburger patties are frozen, onions for brats are sliced and frozen.      It will be a lot of opening bags and dumping rather than chopping and peeling!    :)

 Jolene,

The sound and look wonderful!

It sure sounds like you have everything ready for your trip. I hope you have a great time and take some good pictures.

chefly

Oh, my goodness, Jolene! Those are beautiful! That first picture is as pretty as anything I've found on the food blogs I love to visit....Yum! Methinks you have a job as a professional food photographer in your future, :)

Lemon and blueberries go so well together! And that glaze looks to die for...right up my sweet tooth alley! LOL!

Thank you much!

Star

Rosie,I agree with you,most recipes have way to much sugar in them.I made an apple-strwawberry pie and I cut the sugar in half.The strawberries and aplpes are sweet and did not need to much sugar .They pie was still plenty of sweet. Most German recipes have less sugar.Many American pastries are so sweet,I hardly can eat them.

Jolene I copied your recipe. Have fun on your camping trip. You would not like to camp out here in Missouri this week,it is around 100F and 70% humidity,unless there is a great swimming pool. 

Renate 

Pulled one of these out of the freezer last night for dessert and defrosted in the microwave, still delicious!   


Star, aren't you sweet.    Now if only I could turn that photo thing into some kind of real job  or could back the review up with words and write a great blog   :)

Renate, I'm always afraid to play with the sugar in baked goods!   I never seem to find the balance of cutting back the sweetness but not affecting the texture, etc.    You are right, too hot and humid for me out where you are!   We get humid here in NH, but we rarely top the 100º mark.    Knocking on wood, it's looking like a nice weather forecast so far, not too warm during the day and not too cool at night and a minimal amt of possible t'storms.    That's always fun in a tent!      We slept in the truck one night a few years ago when it go real bad and all I could think about was all the metal poles in the tent     LOL    :)