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?
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.
Prep time : 15 min Baking time : 22-24 min Yield : 12 muffins
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.
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.
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.
What would you do…. For a lime muffin? According to my daughter, an entire school project without complaints !
My butterfly (A2) was in a bit of a flighty mood yesterday . Saturday chores not withstanding, there was bit of a reluctance to do anything. Preteen issues I suppose. So while flitting around the kitchen and clearing up stuff for me , there was a declaration of “I will not do any more of my project work today”. Ahem ! Now when Mommy darling presented the solution of deferring it to Sunday, it fell on deaf ears !. But I guess you arrive at the solution when you want to…
A2 is also an immense fan of my baked goodies. Yay! I have a fan ! Actually I have 3. To bring out the summer in spring and the spring back in her step , I promised to make lemony muffins with glaze…. How do you do it without lemons? Make it key lime muffins with glaze and I had a grinning kiddo …And her brothers of course got it too..
So here’s to really light and melt in your mouth key lime muffins with just the right amount of tart, sweet and zing ! Bite one and I suppose you would experience burst of summer too!
Prep time : 10 – 15 min Bake time 20 min Servings : 12
Self rising flour: 1.5 cups
Baking soda: 1/4 tsp
Egg : Large, 1 beaten
Sour Cream : 3/4 Cup + zest of 1 key lime
Lime Juice : 2 Tbsp. ( fresh)
Pure lemon / lime extract : 1/2 tsp. ( optional)
Veg oil : 1/3 Cup
Sugar : 3/4 Cup Preferably brown soft sugar
Milk : 1/3 Cup
Confectioners sugar : 1.5 cups
Lime Juice : 1 Tbsp.
Zest of key lime : About 1 Tbsp.
Preheat your oven to 350 F.
Whisk the self rising flour and baking soda together initially.
Then add in the brown sugar and whisk it once more.
Break a large egg and whisk it with 1/3 cup of oil. Seta side.
To 3/4 cup of sour cream add in the zest of 1 key lime . ( Do make sure you wash the lime very well). Also add in about 2 Tbsp. of fresh key lime juice from these. You can also add 1/2 tsp of lemon / lime extract of desired to kick it up a notch. Whisk it and set aside.
In a stand mixer or a mixing bowl, add in the dry ingredients first and then the milk and egg-oil mixture and sour cream and whisk it till well combined.
Line muffin cups in your pan. This batter should make about 12 regular sized muffins.
Add to about 3/4 of the cup and bake for 18-20 min. Do the skewer test to ensure it is fully cooked.
These muffins are utterly soft and totally melt in the mouth. Perhaps you can even substitute for a cupcake!
Remove from the oven and cool before glazing.
Add all listed under glaze and whisk well together. If the mix is a bit dry , just add a tsp. of water to bring it together.
Glaze as you like !
Perfect muffins that remind you of summer in spring!
“I believe that if life gives you lemons, you should make lemonade… And try to find somebody whose life has given them vodka, and have a party” Ron White
When life gives you lemons.. well I would head straight to the vodka on a Friday evening. But it not being a Friday , more like it’s already a Wednesday evening and I -was -not- in-a great- mood – to -experiment, was tempted to make this light and lemony cupcakes… Make no mistakes these are full on, yummy version. After all these were certified simply yummiest by my youngest tyke..( In all fairness he is like that for any of the cupcakes :-)…
Adapted from the Primrose bakery cupcakes book.
Ingredients: At RT please 🙂
Unsalted butter : 1stick =8 Tbsp.
Sugar : 1 cup
All purpose flour : self rising – 1 cup
All purpose flour : 3/4 cup + 1 Tbsp.
Eggs : 2
2% Milk : 1/3 cup
Fresh squeezed lemon juice : 2 Tbsp.
Lemon Extract : 1 Tbsp.
Grated zest of 1 lemon : 1 tsp
Sour cream : 1 Tbsp.
Sift the two flours and keep aside in a separate bowl.
In a large mixing bowl cream butter and sugar and whip it well till its creamy, pale and real smooth. Should take about 5-7 minutes max.
Add the eggs, one at a time and whip it in.
Add in the lemon juice, extract, milk and sour cream and whip it in for a min or two.
Add in the sifted flour and beat well.
You will notice a nice, smooth, shiny, cupcake batter.
Spoon it into a 12 cupcake prepared pan ( prepare with liners ) about near full or as in my case prepare 15 cupcake liner pans (12+ 3 in another pan).
Fill it a tad less than 3/4 full to make smaller bite cupcakes.
Bake it at 350 for about 22-25 min. Do the toothpick test to make sure.
Remove from the oven and cool it before frosting.
I did not do the frosting in this case as I wanted a lighter version. But hey, you can go all out and frost with lemon butter cream.
Tip : bake this in a mini muffin pan to make it truly bite sized !
What a wonderful Saturday morning it turned out to be. We had a refreshing family time in the water yesterday. And on the kids request, all of us pigged out on their favorite foods. Laden with joy and calories, and marching on today I fall back on the family favorite of all time. This salad is so refreshing and so versatile that it can be eaten as a side, main course or dressed up to yield a satisfying result.
Cook time : 10 min Prep time : 15 min Serves : 4
The family favorite Salad
Sprouted Whole Green Moong Dal: 2 Cups
Peeled Green Cucumber: 1/2 cup (Finely diced)
Green apple : 1/2 cup (Finely diced)
Red Apple : 1/2 cup (Finely diced)
Baby Carrots : 1/2 cup (Finely diced)
Pomegranate seeds : 1/2 cup
Mint : 1/4 cup Fresh, Finely chopped
Cilantro : 1/4 Fresh, Finely chopped
Lime/ lemon : 2 . Juiced
Thai green chili: 2 Finely chopped ( optional)
Red Onion : 1/4 cup Finely chopped ( Optional)
Black pepper : 1/4 tsp. Fresh ground
Chaat Masala : 1 tsp (Optional)
Salt : 1 tsp + as required
Prep Work, Assembly, Serving:
Add 2 -3 quarts of water in a big saucepan and bring it to boil with a tsp of salt. Once it is boiling , dunk in the sprouts for say 3 -4 minutes.
The idea is it is not completely cooked but more like to give a blanched effect, al dente, with a crunch in the bite. Rinse it in cold water and let it cool completely.
Now add in the diced vegetables , chopped mint and toss it in gently.
Cool this in the refrigerator for atleast an hour.
Just before serving, add in the lemon juice, salt , chaat masala and garnish with cilantro and serve.
Best eaten Cold.
Adding in the mint in the initial part of prep, imparts a nice flavor when it sits in the refrigerator for an hour or so.
Also remember to just salt before you serve. Adding it initially will result in a watery mess!