Lemon Blueberry Muffins

In another fridge/freezer clean-out session, I discovered some frozen Arizona lemon juice that somehow missed this past summer's rhubarb-lemonade. It was like digging up buried treasure, that golden nectar just waiting to brighten up these snowy November days.


I quickly started skimming my baking recipes for something lemony, and happened upon lemon muffins. As always, I tweaked the recipe a bit, adding some whole wheat flour and blueberries, and the result? Little muffin cups of sweet lemony heaven.

Lemon Blueberry Muffins
Adapted from The Bread Bible by Beth Hersperger

1 and 1/4 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Dash of salt
Grated zest of 1 lemon
1 stick butter, melted
2/3 cup fresh lemon juice
2 large eggs
Fresh or frozen blueberries

Lemon Glaze
1/4 cup sugar
1/4 cup fresh lemon juice

Combine dry ingredients, including lemon zest, into large bowl. Use a whisk to mix well, as there is nothing worse than biting into a muffin and discovering a chunk of baking soda.

In a separate large bowl, combine melted butter, lemon juice, and eggs. Stir the wet mixture into the dry ingredients just until moistened (don't overmix). Fold in blueberries, using your discretion as to how many you like. If you are using frozen berries, just throw them in the mix frozen to avoid the purple muffin effect with blueberry juice oozing all over the batter. Spoon batter into 12 muffin cups, filling to edge.

Bake at 400 degrees for 20-25 minutes or until lightly browned and springy to touch.

Meanwhile, make lemon glaze by mixing sugar and lemon juice in a small saucepan. Heat to dissolve the sugar, but don't boil. Set aside.

Pierce the baked muffins in a few places. Pour the warm glaze over the muffins. Cool in the pan for a few minutes to absorb the glaze, then cool completely on the warming rack.

Or eat four of them while they are still warm, as I did.