Saturday, January 16, 2010

Lemon Blueberry Muffins from Cooking Light

I've made these for several years...they aren't real sweet and great with a cup of coffee or tea for breakfast. They are a TRUE muffin....by that I mean they are not a cupcake. Muffins should be heavier and more coarse than cupcakes and that's done in the blending process. With muffins, you blend the dry ingredients, add the liquid ingredients, which you have already blended; and  FOLD in fruit and/or nut additions. So here goes...

  • 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
  • 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 degrees   Yield :   12 reg. muffins or 6 large muffins

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 until mixture resembles coarse meal.

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 (or 6 LARGE) muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until the muffins spring back when lightly touched. (the large one took about 23 min) 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.





 Getting ready...zest the lemon, squeeze lemon for glaze, blend dry ingred. with a whip then cut in butter


Everything ready to blend.
blend the liquids, pour into dry ingredients and stir just until all dry ingred. are wet.  Then GENTLY fold in blueberries.  You don't want to MIX the whole thing. This day I'm trying 2 different shaped pans.  A normal muffin cup hold 1/2 cup batter, but I wanted some like they have at Starbucks.  Both pans hold 1 cup of batter...left is shorter and wider from a restaurant supply; right is taller (Wilton from Target). I put a scant 3/4 cup batter in each cup.

They're done!
Pic with 2 shows the restaurant supply on left,Wilton from Target on right.  the bottom picture is very close to show how coarse the muffin is...and should be

Let me get you a cup of coffee........or tea.........Yum!