Blueberry/lemon muffins

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Blueberry/lemon muffins

Some mornings something a little sweet and sour is just the thing you need with your morning cuppa. I love to share baking for two reasons, some people don't bake and love receiving it, and of course you cannot eat it all in good conscience. At least not on the same day. Of course you can freeze and thaw if you cannot find someone to share with. I think most of us can.



Soft unsalted butter 1/2 c, 114 g
Sugar 3/4 c, 150g
Lg eggs 2, 100g
Vanilla 1 tsp, 7.5g
All-purpose flour 2 1/2 c, 350g
Salt 1/2 tsp, 3g
Baking powder 3 tsp, 12g
Zest 1 med lemon
Milk 3/4 cup, 175g/ml
Blueberries 1 1/2 cup
Bake 375 for 25-30 minutes
Cream butter & sugar, add eggs and vanilla, mix to buttery color, + vanilla. Mix dry together and add zest. Meanwhile dust blueberries with flour. Mix into wet mixture, flour mix plus milk in 3rds, add blueberries
While still warm brush with lemon syrup. To make,
Lemon juice from 1/2 lemon and about 2 tbsp icing sugar. Make ahead to ensure all sugar is dissolved. Syrup should have consistency of a gravy.


It is always nice to see what the consistency looks like to know what works best for the syrup. 

On a side note, I think I am going to  try this recipe in a loaf pan. The oven temperature will be 350F and the baking time will be longer. 




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