Lemon Blueberry Muffins

A3 wanted blueberry muffins. Lemon blueberry muffins. In the last days of winter ! You get the picture. I think he was bit impatient for spring to arrive and to play soccer. But NC weather was such a tease ! Gloomy skies, bare trees, dark clouds and not a ray of sunlight.  Who could blame the poor kid for wanting his own bit of sunshine?

Lemon Blueberry Muffins

 

In any case a tub of sour cream begged to be used before the expiry date and since the fresh blue berries did not  cause me an arm and a leg or to play Rumplestiltskin with my first born, a tub meandered its way home from the store. A bag of fresh Meyer lemons and armed with some butter, I has to try these prize winning sour cream lemon muffins from this site with of course a couple of minor switches and few more adaptations.

They are so tender,  utterly soft pillowy ones. I have adapted the recipe ever so lightly to yield the tang of lemon muffins with its citrusy flavor and these are simply irresistible. So good and so perfect and huge plus they are not overtly sweet cupcakes masquerading as muffins. Lovely domed tops as well. Go ahead , raid your pantry and make these . You will not be disappointed.

Lemon Blueberry Muffins

Prep time : 15 min   Baking time : 22-24 min  Yield : 12 muffins

Ingredients:

Flour : Sift and Mix 

  • White whole wheat flour : 1/2 cup
  • All purpose flour , unbleached : 1 cup
  • Baking soda : 1/2 tsp.
  • Baking powder : 1/2 tsp.
  • Salt : 1/2 tsp.

Dairy, Sugar, Egg : To cream

  • Unsalted butter at room temperature : 1/4 cup
  • Granulated or organic cane sugar : 1/2 cup
  • Large egg, cage free : 1
  • Reduced fat Sour cream/ Greek yogurt : 1 cup

Citrus: Meyer Lemons

  • Juice of 1 big lemon or about 3 Tbsp. of lemon juice
  • Grated lemon zest : 1 Tbsp.
  • Pure lemon extract : 1 Tbsp.

Produce : Berries 

  • Fresh blueberries : 1 cup, tossed in about 2 Tbsp. of flour ( If using frozen, use unthawed only please.)

Topping : Mix thoroughly

  • Lemon zest , grated : 1 Tbsp.
  • Granulated sugar : 2 Tbsp.

Method :

  • Pre-heat oven to 375°F.
  • Line your muffins pans or grease them  if preferred. Set aside.
  • Measure and sift the flour, salt, baking powder and soda in a separate mixing bowl and set aside. Alternatively you can whisk it thoroughly.
  • Cream the room temperature butter and sugar until fluffy and creamy using a hand/ stand mixer. Add in the egg and mix until blended well. Next add in the sour cream or yogurt , followed by lemon juice , zest and extract and mix well.
  • Stir in the  flour mix into the creamed  mixture just until no streaks remain. DO NOT over mix or you will have a tough muffin on your hands.
  • Next gently fold in the  blueberries. If using fresh berries, toss  the rinsed and patted dry berries in about 2 Tbsp. of flour. Shake off the extra flour and gently fold it. If using frozen , use the unthawed frozen ones directly.
  • Using an ice cream scoop or measure , distribute it into the prepared cups.
  • Combine the ingredients listed under topping, and sprinkle some on the top of each muffin.
  • Bake for about 22 minutes or so until  just lightly browned.
  • Cool in the pan for about 5 min and then cool on the wire rack.

Lemon Blueberry Muffins

Slice and eat warm or cold, simple straight or with a dab of  jam. Breakfast or after school. You simply cannot go wrong with these melt in your mouth tender lemony blueberry muffins ! Go ahead grab one while it warm and you can polish it off very adult like with a cup of coffee as well.

Recipe source:  Adapted

Chunky Milk Chocolate Oatmeal Cookies

How would you like some big – fat – wholesome – crunchy and crispy on the edge and chewy in the middle wheat – oats  and toasted nut – Chocolate chip cookies? Drooling ?

Fresh cookies baked with hint of cinnamon and some milk chocolate as well . And did I day they have reduced sugar. Definitely a worthy contender to the list of wholesome options. And not to mention the kitchen smelled heavenly . Definitely christmassy in spring theme , I say !

This was to have been published a couple of weeks ago. But let’s just say my Macbook decided not to cooperate and a whole bunch of my photos just poofed up in thin air !

Chunky Milk Chocolate Oatmeal Cookies

Lots of adventures aside, this recipe needs to be up as the cookies are long gone  and kids are clamoring for more. And I would love for you all to try it as well.

 

IMG_0722_edited-1HChunky Milk Chocolate Oatmeal Cookies

Gorgeous, big fat near bakery style cookies with crunch of nuts, hint of cinnamon and sweetness of milk chocolate balanced by semi sweet chips. Crispy, yet chewy oatmeal wheat cookies – served with a glass of milk and a big smile !

 

Prep time : 20 min

Baking time :  10-12 min

Cookies about : 24 -36

 

Ingredients:

Sift and Mix :

  • White whole wheat flour : 3/4 cup
  • Unbleached All purpose flour : 3/4 cup
  • Baking powder : 1/2 tsp.
  • Baking soda : 1/2 tsp.
  • Cinnamon ground : 1 tsp.
  • Salt : 1/2 tsp.
  • Quick cooking oats : 1 cup

To cream :  ( Ingredients at room temperature)

  • Unsalted butter  : 1 and 1/2 sticks or  12 Tbsp.
  • Granulated sugar : 1/4 cup
  • Packed dark brown sugar : 2/3 cup
  • Pure Vanilla extract : 1 Tbsp.
  • Almond extract : 1 tsp. ( optional)
  • Large , cage free egg : 1
  • 2 % milk : 2 Tbsp.

Additions for the final cookie base :

  • Milk chocolate chips : 1 and 1/4 cups
  • Semi sweet chips : 1/4 cups
  • Toasted and chopped walnuts and almonds : 1 cup

Instructions:

  • Pre heat oven to 375 F.
  • Line your baking sheets with parchment paper. Clean up would be a breeze.
  • Sift and mix all the ingredients listed under order. Add the quick cooking oats  at the very final stage and then given a thorough mix.
  • Cream the butter well initially. Say for about 3 minutes.Then add in the sugars and cream for another couple of minutes to yield a fluffy creamy mass.
  • Add the whole egg and mix it in thoroughly and then add the vanilla and almond extracts and the couple of tablespoons of milk and mix till blended again.
  • Now add in the flour-oats combination mix. Just mix until no streaks remain . Do not over mix.
  • Finally fold in the chocolate chips and nuts for even distribution.  Fold it in please. Again DO NOT over mix please.
  • Using a cookie scoop or tablespoon scoop, scoop out portions of the cookie dough and place about 2 inches apart.
  • Bake at 375 F for about 10-12 min so edges are browned crisp , but centers remain chewy. Or if you prefer you can make it crisp entirely too. I made a combination of both.
  • Remove and cook on baking sheets for about 5 min. Remember they do continue to cook on the sheets, so change them out to wire racks after that to cool down.

Chunky Milk Chocolate Oatmeal Cookies

Recipe is a minor adaptation of the original one from  Nestle site.