Wednesday, August 24, 2011

Labbits Like: Blueberry Lemon Corn Muffins

You may remember that Clover went blueberry picking at Green Mountain Orchards in Putney VT not too long ago. Well, she froze quite a number of blueberries and brought some out of the freezer to bake these delicious corn muffins. The recipe is courtesy of Green Mountain Orchard, although Clover is watching her weight and has made notes where she reduced both sugar and butter. They're still a fantastically tasty treat with Clover's reduced sugar and fat variation, since the berries provide lots of sweetness and the lemon zest adds lots of flavor. Whip up a quick batch for your next Sunday breakfast and find out for yourself! Print the recipe here.

That's a lot of blueberries you've got there, Clover.

Blueberry Lemon Corn Muffins

8 Tbsp butter (Clover used 6 Tbsp unsalted butter)
1 1/2 cup all-purpose flour
1 Tbsp baking powder
1 cup yellow cornmeal
Pinch of salt
1 cup + 1 Tbsp sugar (Clover used about 2/3 cup sugar)
2 Tbsp freshly grated lemon zest
1 cup whole milk (Clover used almond milk)
2 large eggs
1 cup blueberries (Clover used 1 1/2 cups - be generous with the blueberries!)

Preheat oven to 375 degrees Fahrenheit. Lightly grease or line the cups of a muffin pan.

Melt butter and cool slightly. Into a large bowl sift together flour and baking powder and whisk in cornmeal, sugar, lemon zest and salt. In a medium bowl whisk together melted butter, milk and eggs. Add to flour mixture with half of blueberries, gently stirring until just combined.

Divide batter evenly among cups (batter will fill cups) and press remaining blueberries into tops of muffins. Sprinkle tops of muffins evenly with remaining tablespoon of sugar (Clover left this step out).

Bake muffins in middle of oven about 15 minutes or until tops are golden and a test comes out clean. Remove muffins from cups and cool on a rack. Muffins keep in an airtight container at room temperature 2 days.

Yields: One dozen muffins or a half dozen 1/3 cup giant muffins.

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