Well, isn’t that title a mouthful? But once you make these delicious lemon blueberry muffins, you’ll want far more than just one mouthful. Welcome to part two of When Life Gives You Lemons!
I made these muffins quite a while ago, so by now, they are long gone and the process is a mere memory, but I believe that I coalesced Gimme Some Oven’s Lemon Blueberry Muffins recipe and Sally’s Baking Addition’s Sparkling Jumbo Blueberry Muffins recipe to create some hybrid recipe of my own. According to this first picture, I used milk, vanilla extract, salt, baking powder, flour, one stick of butter, two eggs, one large lemon, and blueberries. I think sugar was there too, but didn’t quite make it into the picture. Sorry, sugar.
The wet and dry ingredients are mixed separately before being combined slowly by hand. Be careful not to overmix! The batter will be extremely thick.
Once you’ve fully combined all the ingredients, popping any boluses (wow, bio term!) of flour that may be lurking in the batter, it’s time to add the blueberries! Have you ever bitten into a blueberry muffin, only to discover that all the blueberries have accumulated into a mushy layer at the bottom? That’s because, often, blueberries are denser than the batter and sink to the bottom. Here’s a pro-tip: take a tablespoon or so of flour from the recipe (don’t add extra flour!) and toss it with the blueberries before folding them into the batter. The flour coating the blueberries will stick to the batter, preventing your blueberries from sinking. Yay science!
Also, be careful when folding the blueberries in, so as not to pop them and turn your muffins blue. Don’t worry, a few will pop under the heat of the oven, creating those beautiful violet streaks.
Once the blueberries are evenly distributed throughout the batter, its time to spoon the batter into a lightly greased muffin tin. The batter is quite thick, like mentioned above, so don’t feel bad if the muffin cups are a bit messy (like mine).
Then it’s into the oven and the so-dreaded waiting game! Inside the oven, the batter will firm up and rise, producing beautiful golden muffins absolutely bursting with juicy blueberries. I know a lot of people who dislike fruit in warm baked goods, but I personally love it. I love the purple juice peeking out of crevices, the burst of blueberries with every bite, the lovely streaks of blue that bleed in the oven, the complementary flavors of lemon and blueberry. It’s artwork and dessert (or breakfast) all at once!
These muffins mark the end of When Life Gives You Lemons, although I guarantee you that this won’t be the last citrus pastry you’ll see on this blog. I absolutely love lemons, so you certainly haven’t seen the last of them. Thank you so much for reading, and I hope you make either the lemon bars of these muffins if you ever find yourself in possession of them rosy lemons. Or, if you’re like me, both! They go great together (aesthetically, palatably, romantically, etc.)!
I admit, my posting has been slow and sporadic with all the other things going on in my life (I finished round one of college apps though, yay!), but I will definitely try to create a more regular rhythm as we enter this holiday season. I do a lot more baking around Thanksgiving (my favorite holiday) and Christmas, so look forward to lots of pie and cookies! What’s the most wonderful time of the year without an plethora of sugar?
Also, in light of the recent tragedies in Paris and Beirut, I ask you all to pray and think not too much of the perpetrators of these terrible crimes, but rather of the victims and their families and their mourning countries. It can be too easy to fixate on the senseless terror, make sweeping generalizations about a certain religion or race, or use tragedy as a soapbox for other problems, but what’s most important is showing love and support for those who need it. This is a time for grieving for the people of these two countries, and it’s imperative that we focus on them, helping in any way possible to their recovery. Please, keep them in your thoughts.