- The Kitchenarian - http://www.thekitchenarian.com -

Monday’s Muffin: Lemon Blueberry

What a hectic weekend! This weekend has been busy around our household, everyone in and out of the house. The Kitchenarian and I didn’t even talk about a Monday’s muffin until late Sunday evening.

At that point, neither of us wanted to drive to the grocery store and so it became a mission to find a delicious muffin recipe using the ingredients we already had in our kitchen. Luckily there was some bright summer fruit sitting around, and the Kitchenarian said to see what I could make with lemons and blueberries. Hmmm…

Lemons and blueberries seemed to be a beautiful combination. The yellow and blue both pop in contrast with each other, and they’re both such summery colors. Despite the fact that I made some blueberry muffins a few weeks ago, I was willing to make a new tantalizing combination of these two fruits. Anything with blueberries is my weakness so I was more than happy to whip up these muffins!

The end result was a perfect summer muffin. I would love to take these to a brunch or a weekend out the beach because they’re so fun and beautiful! The glaze, I think, is what made this recipe for me. The tangy but sweet combination of the lemon juice and powdered sugar brought together the whole sour and sweet flavors of this muffin. I was surprised at how much I enjoyed this muffin; I might even be bold enough to say that it is one of my favorite Monday’s Muffin we have ever made. But I guess I just have to wait and see what other muffins we make in the future…


2 cups all-purpose flour
½ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1/8 teaspoon ground nutmeg
¼ cup butter
1 ¼ cups buttermilk
1 large egg
1 tablespoon grated lemon rind
1 cup blueberries
1 tablespoon fresh lemon juice
½ cup powdered sugar

Preheat oven to 400 F.  In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and nutmeg. Cut in butter with a pastry blender or knead in with hands until mixture resembles coarse meal. Then in a smaller bowl, combine buttermilk, egg, and lemon rind. Stir well with a whisk. Then blend into the dry ingredients until moist. Gently fold in blueberries. Spoon batter into muffin liners and bake for 10-15 minutes or until golden brown on top.

For the glaze, mix the fresh lemon juice and the powdered sugar in a small bowl. Drizzle lightly over muffins.


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