I’m not very good at following recipes, yet I’m always reading recipes for food inspiration; from time to time I actually Google a recipe with the intention of trying it out. Today was one of those days. The intention was there when I searched for lemon blueberry muffins. The first recipe at the top of the list was one from none other than the ultimate kitchen goddess Martha Stewart herself. The directions seemed easy and I already had all of the ingredients so I decided to go for it. Unfortunately I like to read reviews as well as directions and it turned out the reviews of this recipe questioned how Martha could even be involved in its creation. I read it again and it didn’t seem so bad, but even the people who liked it adjusted it so I closed my phone and using Martha for inspiration I made my way to the kitchen and stirred up my own lemon blueberry muffins. While still an ode to the true kitchen guru, I think I changed them enough to call the recipe mine. For a first try I’m happy to say the end result was a moist, lemon cake with bursts of sweet fresh blueberry and crunchy sugar topping to round out the almost dessert like experience. Sometimes muffins taste like they’re meant to be – good for you. These are meant to feel and be indulgent. As always, with the first bite I had three ideas to improve them and maybe loaf cake idea this recipe would adapt to as well. So stay tuned for my Sunday Morning Lemon Blueberry Muffins to become a few other things like lemon blue berry tea cakes or lemon blueberry loaf, but for now enjoy the original muffin as I intended it to be 😊
Sunday Morning Lemon Blueberry Muffins
3 cups organic wheat flour
3 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3/4 cup coconut sugar or organic evaporated cane sugar
Optional – extra sugar to sprinkle on top for a little bit of crunch, I used 3 tbsp. of raw sugar for all 24 muffins
1 tsp vanilla
3 large eggs
1 cup whole milk
1/4 melted butter
Zest and juice 3 lemons
1 pint fresh blueberries
Preheat oven to 350 and grease 2, 12 cup muffin tins.
In a large mixing bowl beat eggs, add sugar and vanilla and whisk together until fluffy. Continue adding wet ingredients – melted butter, milk, lemon juice/zest and whisk together. In a separate bowl sift flour, baking powder, baking soda and salt. Add this to the wet bowl in thirds making sure to incorporate it all without overmixing. Add the blueberries stir together and spoon into waiting muffin tins. Top each muffin with a sprinkle of raw sugar. Bake 22 mins (your oven may take more or less time so about 18 mins in take a look)rotating pans in the middle and remove from oven, do a toothpick check, once toothpick comes out clean remove both trays from oven and allow to cool for 5 mins before moving to cooling racks. Serve warm with butter.