cartoon by marc johns.

Saturday, February 5, 2011

Lemon Poppyseed Blueberry Muffins

The delicious final product.

So.  Here is the other type of muffin I made for the wonderful one-year-old's birthday party.  It should not surprise anyone that these were my preferred of the two muffin types (Helloooooo, lemon!  How I love you...).  These were nice and lemony and tart (maybe because I doubled the lemon called for in the recipe).  They were also moist and the poppy seeds gave a nice crunch.  But adding the blueberries just took the muffins to a whole new level as far as I'm concerned.  These feel nice and light and not at all too heavy to eat for breakfast or as a snack during the day.  

This recipe makes 18-20 muffins.  


Le Ingredients. (said in a French accent)
2 lemons, zest and juice
2/3 cup white sugar
1 cup of white whole wheat flour
1 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup nonfat sour cream
2 eggs
1 teaspoon vanilla extract
8 tablespoons (1 stick) unsalted butter, melted and cooled
2 tablespoons poppy seeds
2 cups fresh blueberries

The cooking:

1.  Preheat oven to 400 degrees.  Either spray a muffin tin with Pam or put in muffins liners.
2.  Zest your lemons.  Then, mix the white sugar with the lemon zest.  Use a fork and press down on the zest until it is all mixed together.  

Zest with sugar.
Zest with sugar after fork mashing and mixing.
3.  Add the flours, baking soda, baking powder, and salt to the sugar and zest mixture.  Stir.
The dry ingredients.
4.  Melt your butter and set aside to cool.  
5.  Rinse your blueberries and set aside to dry.
6.  In a separate bowl from the dry ingredients, mix together the eggs, sour cream, vanilla, lemon juice, and cooled butter.  (Make sure it is cooled enough that it won't cook the eggs a little bit.)  Blend until creamy.  
The wet ingredients.
7.  Add dry mixture to wet mixture and stir until well combined.  
8.  Add the poppy seeds and mix.
9.  Add in 1 1/2 cups of the blueberries and gently stir until mixed.  (Try not to burst any of the blueberries).
Mix gently!

The mixed batter.
10.  Spoon the mixture into the muffin pan.  Sprinkle the muffins with the remaining 1/2 cup of fresh blueberries.
Sprinkled with blueberries.
11.  Bake 18-20 minutes or until golden brown.  

Just out of the oven! 

Recipe adapted from For the Love of Cooking.

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