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Blueberry Lemon Muffins




Source of Recipe


Internet


List of Ingredients




6 ounces all-purpose flour
2 ounces whole-wheat pastry flour
3 ounces turbinado sugar
1 teaspoon baking powder (preferably non-aluminum)
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 ounces butter
1 large lemon
2 eggs
1 cup buttermilk
1 teaspoon pure lemon oil
1-1/2 cups fresh or frozen blueberries
1 Tablespoon turbinado sugar
2 Tablespoons orange juice


Recipe



Thoroughly mix the dry ingredients together in a large bowl. Weigh the butter into the dry mixture. Warm it all in the microwave for 10 seconds. Lightly rub the butter into the dry mixture until it is the consistency of bread crumbs. Scrub the lemon thoroughly. Remove the zest. Chop the zest finely and add to dry ingredients. Juice the lemon and set on one side. Break the eggs into a glass measuring jug. Add buttermilk to the 1-1/2 cup mark. Add the lemon oil. Beat thoroughly.

Fold the buttermilk mixture and the blueberries into the flour mixture, stirring just enough to moisten it. Spray the inside of a 12-muffin pan with non-stick spray. Add the muffin mixture to fill each cup just below the top.

Bake at 400 degrees until nicely browned and a toothpick inserted into the center of a muffin comes out clean. While the muffins are baking, mix the lemon juice and orange juice with the remaining Tablespoon of sugar. Boil gently for two minutes. Pour some of the sweetened juice inside each muffin, using a small funnel. Brush the remainder over the top of each muffin.

Note: These muffins are wonderful served warm from the oven. However, if there are any left over, they will stay moist and fresh under a plastic dome at room temperature for 24 hours or so.