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

Banana Blueberry Cinnamon Wheat Bread

Honestly, what do you do when you have a pair of over ripe bananas and  a pack of fresh blueberries? Mostly, I end up making a good old smoothie. Throw in a few more fruits , maybe a bit of avocado ( gasp) and it goes down pretty fast into the bellies of the young ones.

Gorgeous berries
Gorgeous berries

But with frigid weather, it called for something warm and inviting.. And banana bread it is ! Now this bread is made with white whole wheat flour and APF and the texture once baked would delight you. It yields nice thick slices and warmed up would be great to  be served with whipped sweet cream. I know, crazy as it sounds, it hold pretty well during slicing. Now normally when it comes to quick breads, I usually hesitate to use whole wheat, because the result is usually very dense slice of the bread. But using white whole wheat flour ( I love KA’s white whole wheat! Now in case you  are wondering, this is not refined flour but flour milled from soft white winter wheat . A combination of both the flours will reduce the denseness  and combined with banana puree, this is one heck of a loaf.. Keeps well frozen too !

Ripened bananas
Ripened bananas

 Here it goes .. You can substitute the blue berries for walnuts, chocolate chips and much more..

 Ingredients:

  • White whole wheat flour : 1 cup
  • All purpose flour : 1/2 cup
  • Baking soda : 1 tsp.
  • Salt : A pinch
  • Vanilla Extract : 1 Tsp.
  • Ground cinnamon : 2 Tsp.
  • Granulated brown/shite sugar : 1/2 cup ( can increase to 3/4 if you need a tad bit sweeter)
  • Over ripe Bananas : 2 – 3
  • Blueberries : 1/4 cup
  • Egg : 1(beaten)
  • Butter : 1/3 cup ( melted)

Method:

  1. Preheat the oven to 350 deg F.
  2. Wash the blueberries, pat dry and toss it in about 1 tbsp. of the flour and keep aside. This ensures that the blueberries do not sink to the bottom of the bread.
  3. In a large bowl, whisk in both the flours and salt ,sugar and baking soda and ground cinnamon. The whisking aerates the flour and also ensures distribution of the cinnamon, sugar , soda and salt.
  4. In a separate bowl, mash the bananas or puree them. Add in the beaten egg, vanilla extract and melted butter and whisk it together.
  5. Add the liquid contents to the dry mix and stir it in well.
  6. The resulting mix is dense shaggy mass that needs to be distributed into a well greased 9 by 5 loaf pan.
  7. Bake in the center rack of your oven for about 50 min.( Do the skewer test – skewer inserted into the center of the loaf should come clean)
  8. Remove from the oven, cool it down very well before slicing it.
Right outta the oven
Right outta the oven
Cooling and inviting
Cooling and inviting
Pretty blueberries lending their burst of freshness
Pretty blueberries lending their burst of freshness

Serve warm, thick slices, straight out. Or Slice it , add a dash of whipped cream on the side and dig in! However you choose, this is really good to delve into!

 

 

Recipe adapted from Simple Recipes.