I have a blueberry problem!
Easy Blueberry Muffins to the rescue.
I have a confession to make. I have a blueberry problem. My problem is that I have a chest freezer full of frozen blueberries. How did this difficulty come about? I have a fruit and vegetable(mostly potatoes) that comes by every few weeks to sell me potatoes. It can be irritating because while his produce is fantastic, I have to say no a lot because there is no way to eat all that he would sell me. It would just go to waste. His strawberries and blueberries are also wonderful.
Last year a friend, well, a friend of a friend, gushed and enthused about their new business making jams and jellies and asked me to order them a couple of flats of blueberries. When the blueberries arrived, this person had vanished! I was stuck with all those blueberries. My family got a lot while they were fresh (so good!) and I froze the rest. The “rest” filled my chest freezer.
I have found the best way to freeze blueberries is in single layers in baking pans.
I have found the best way to freeze blueberries is in single layers in baking pans. Then I put the solid blueberry marbles into Ziploc freezer bags. It takes a while but they don’t get stuck together this way and are easier to measure out for recipes.
Consequently, I now collect recipes for using blueberries. Most of these are baking with blueberries.
Recently I came across a great recipe for blueberry muffins with a streusel topping. They are almost cupcake-like and are very delicious. Bakery Style Blueberry Streusel Muffins
Unable to leave well enough alone I made easy blueberry muffins with a touch of lemon.
I love lemon and I feel it enhances the subtle flavor of blueberries. I am also very fond of freshly grated nutmeg. When nutmeg is freshly grated it has a pronounced citrus scent which seems to be absent from the store bought ground nutmeg. I thought it would add a subtle brightening and warmth to the blueberry lemon combo. I have put a link for a nutmeg grater at the bottom of the page.
- 2 1/2 Cups All Purpose Flour
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup sugar
- 1/2 Cup unsalted butter melted and cooled
- 2 large eggs
- 1 cup milk or buttermilk
- 1 Tbsp lemon juice if not using buttermilk
- 1 Tbsp vanilla extract
- 2 cups frozen blueberries (1 1/2 if using fresh)
- 1/8 tsp freshly grated nutmeg (see nutmeg grater at bottom of page)
- Zest of one lemon
- 1/4 Cup sugar
- 1 Tbsp flour
- 2 tsp unsalted butter, melted
- 1/8 ground cinnamon
- 1/8 freshly grated nutmeg
- pinch of ground mace
- Preheat oven to 425F.
- Spray or grease cupcake tin. I use liners. If you do then skip the greasing
- In a large bowl add flour, baking powder, baking soda, and salt. Stir well.
- Add lemon juice to milk if not using buttermilk.
- In another bowl whisk eggs and sugar, add melted, cooled butter, vanilla extract, soured milk, nutmeg, and grated lemon zest. Stir well then add to dry ingredients.
- Stir until all dry ingredients are moistened then fold in blueberries.
- Spoon into cupcake pan. Fill nearly to the top of the liners.
- Generously sprinkle with streusel topping.
- Bake at 425F for 5 minutes
- Lower oven temperature to 375F and bake 15 minutes or until a toothpick inserted into the center comes out clean.
- Makes 12 - 15 muffins
It is a very tasty and understated citrusy version of these delicious muffins. The lemon lifts the blueberry flavor without being overpowering. The bonus is they are very easy to throw together and come out of the oven looking like something from the bakery. The streusel topping adds a lovely crunch whichever version you choose to make.