I had made this Blueberry Lemon Loaf a few times before, but this time I wanted to bake some large muffins instead of a loaf.
And I wanted to use up the fresh blueberries I had - too early in the season so they weren't very sweet. I hoped they would taste better in a recipe than they did on their own.
The only change I made in this easy loaf recipe was to cut the baking time almost in half.
The muffins turned out very tasty -- a moist cake-like texture rather than the denser crumb you usually get in muffins, and the berries tasted just sweet enough.
So here it is.
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Blueberry Lemon Muffin Cakes
Makes 6 large muffins or 1 9X5 loaf.
Mix 1/3 cup melted butter, 1 cup sugar, 3 Tblsp lemon juice
and 2 eggs.
Combine 1 ½ cups flour, 1 tsp
baking powder and ½ tsp salt.
Stir flour mixture into
egg mixture alternately with 1/2 to 3/4 cup milk.
(Optional: you could also add ½ cup chopped nuts and 2 tsp lemon zest)
Fill greased large muffin cups fairly full. You can sprinkle the filled muffin cups with sanding sugar or brown sugar before baking, or use a glaze on the baked muffins, below.
Bake at 350 for about 35 minutes (or bake in a greased loaf pan for 60 minutes.)
Optional glaze: mix ¼ cup icing sugar and 2 tblsp lemon juice. Drizzle over muffins or loaf.
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