Blueberry Lemon Muffins

These muffins are our everyday muffins. They make both DH and me happy, bursting with the fresh (heh, frozen) flavor of blueberries and grated lemon peel or I’ve also very successfully substituted grated orange peel as well. They are perfect for breakfast, brunch or a snack and are both satisfying and delicious. They are also quick and easy to prepare.

So first turn your oven on to 425 F, since it takes awhile to come to temp, so do that first. Then oil spray thoroughly your muffin tin. You will likely need 2-3 more muffin holders since this makes 14-15 muffins so I have the hardened paper muffin cups at the ready.

Next, on to your dry ingredients.

If you’ve got a scale, definitely measure your flour but if you do not, open the bag of flour and take a fork and fluff the flour, no kidding. Flour compacts in the bag and you will wind up with more flour in your cup than you want. Then using a spoon, spoon the flour lightly into the cup and level off the top with a knife. It’s the closest to weighing it you can get. Onward.

So in a big bowl, put in the flour, baking powder, cinnamon, sugar, salt and nutmeg. Also add the grated lemon peel.

Whisk them all together.

Then toss in the blueberries, yup into the flour mixture, and coat them all.

Toss to coat like so:

There is method to my madness. Coating the blueberries in flour prevent them from sinking to the bottom of the muffins. Good. Take out a medium bowl or large measuring cup and mix the orange juice, eggs and oil. Whisk whisk whisk till smooth.

Now combine the wet ingredients with the dry using a spatula or spoon, scraping from the bottom till mostly incorporated. Don’t overmix or you toughen the muffin.

Using an ice cream scoop to evenly apportion the batter (or 1/3 cup measure) scoop even amounts of batter into the muffin tins. Place in hot oven for 5 minutes and with oven door still shut (no peeking!!) lower to 375 F and bake an additional 13-15 minutes or until a wooden toothpick comes out clean. Let rest 5 minutes on wire racks and then using a toothpick, gently pry all around the edges and remove to finish cooling directly on racks. Blissfully wonderful.

Blueberry Lemon Muffins

3 cups flour (375 grams)
4 teaspoons baking powder
1 cup sugar (200 grams)
1 teaspoon cinnamon
Pinch nutmeg
1/2 teaspoon salt
Grated lemon peel of one large lemon (or grated peel of an orange is also excellent)
1 cup (190 grams) blueberries
1 cup (236 ml) orange juice
2 large eggs
1/2 cup (118 ml) oil

Directions:

Preheat oven to 425 and prepare muffin tin by thoroughly greasing cup and top of tin (so batter doesn’t stick). Set aside.

Mix together in large bowl the flour (measure carefully) the baking powder, sugar, cinnamon and nutmeg and salt, whisk and add grated lemon peel and whisk again. Add blueberries and whisk once more coating with the flour mixture. Set aside.

In another bowl mix the orange juice, eggs and oil and stir till smooth. Add the liquid ingredients to the dry ingredient and stir just till incorporated. Don’t overmix or you will toughen the muffins. Using an ice cream scooper or a 1/3 cup measure, scoop batter evenly into the muffin tin and since this batter usually produces 14-15 muffins, have at hand stiff paper muffin holders for the extra. Bake in hot oven for 5 minutes (time this!! do not go overtime!) and lower the oven to 375 F without opening the door of the oven. Bake an additional 13-15 minutes or till a wooden toothpick comes out clean. Remove from oven and let cool 5 minutes on wire rack. Then using a toothpick, pry gently around edges of muffins to release them and remove and let cool completely directly on the wire racks.