What to Eat – Lemon Blueberry Muffins

The easiest way to make these is to buy a Krusteaz Lemon Poppyseed Muffin mix and add a cup or so of blueberries instead of the poppyseed packet that’s included.

Making them from scratch isn’t particularly difficult or overly time consuming. Quick breads, which is how muffins are classified, have a pretty simple base recipe. It’s pretty easy to change up this base recipe to add fruits, spices or flavors so you don’t get bored eating them.

Lemon Blueberry Muffins

This recipe is from Two Peas and Their Pod. Check out their recipe for Cherry Almond Streusel Muffins. Both cherries and almond flavors are not horribly affected by chemo.

INGREDIENTS:

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
2 teaspoons lemon zest
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice
1/2 cup whole milk, at room temperature
1 cup blueberries, fresh or frozen

Lemon Glaze

1 cup powdered sugar
2 tablespoons fresh lemon juice

DIRECTIONS:

Preheat oven to 350 degrees F. Lightly grease a muffin tin with nonstick cooking spray or line with paper muffin liners.

In a small bowl, whisk together flour, baking powder and salt. Set aside.
In another small bowl, combine sugar and lemon zest. Rub the sugar and lemon zest together with your fingers until fragrant.

In the bowl of a stand mixer, beat butter and sugar together until light and fluffy. Add eggs, vanilla, lemon juice, and milk. Mix until combined. Add flour mixture and mix on low until just combined. Gently stir in the blueberries.

Divide batter evenly into 12 muffin cups. Bake for 23 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let muffins cool on a wire rack.

While the muffins are cooling, make the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice. Drizzle the glaze over the muffins. Let the muffins sit until the glaze sets. Serve!

Note-muffins will keep in an airtight container on the counter for up to 2 days. You can freeze the muffins for up to 1 month. I always freeze them without the glaze. Defrost and then glaze the muffins.

If using frozen blueberries, thaw in refrigerator and drain any excess juice. Frozen blueberries can tint the batter blue/green so thoroughly pat them dry between several layers of paper towels and fold them in gently. Do not over-mix.


Lemon Blueberry Muffins

This is a Land O’Lakes prize winning recipe. I chose to add this one for 2 reasons. First, Land O’Lakes was the first dairy co-op in Minnesota, and second because it includes sour cream, which adds a teeny bit more tartness to the lemon flavor.

Ingredients

1/2 cup sugar
1/4 cup Land O Lakes® Butter, softened
1 cup sour cream
2 tablespoons lemon juice
1 teaspoon freshly grated lemon zest
1 large Land O Lakes® Egg
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup fresh or frozen blueberries, unthawed
1 tablespoon sugar
1/2 teaspoon freshly grated lemon zest

Directions

Heat oven to 375°F. Grease or place paper baking cups into muffin pan cups; set aside.

Combine 1/2 cup sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream, lemon juice, 1 teaspoon lemon zest and egg. Continue beating, scraping bowl often, until well mixed.

Combine flour and baking soda in another bowl. Stir flour mixture into sour cream mixture just until moistened. Gently stir in blueberries. Spoon evenly into prepared muffin pan cups.

Combine 1 tablespoon sugar and 1/2 teaspoon lemon zest in bowl. Sprinkle about 1/4 teaspoon mixture on top of each muffin. Bake 17-19 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan.

About Pink Ribbon Road

This blog is about receiving and living with a breast cancer diagnosis.
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