Today is National Blueberry Muffin Day, did you know?
Blueberries have been available in abundance in my area lately, and they’ve been so sweet and juicy, so I’ve been buying a lot. We’ve just been eating them by the handful, but this past weekend, the baking mood hit me. I needed muffins, and fast!
I did a quick Google search for something different and found a recipe here that used orange juice and zest. I didn’t have either of those things, but I did have some pink lemonade in the fridge, and a lime in the crisper. Where are the damn lemons when you need them? Ah well, doesn’t matter, because the lime zest added a nice flavor kick.
Super simple muffins as always--mix the dry, whisk the wet, mix the two, fold in the extras.
Blueberry Lemon Lime Corn Muffins
Makes 11-12 muffins, adapted from this recipe.
2 cups all purpose flour
1/2 cup cornmeal
3/4 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk
1/2 cup lemonade
1/4 cup butter, melted
grated zest of one lime
2 1/4 cups fresh blueberries (frozen is fine if that's what you have)
Heat oven to 400 degrees. Grease a standard muffin tin, or line with papers. In a large bowl, whisk to combine the first six ingredients (flour through the salt).
In a medium bowl, whisk buttermilk, lemonade, butter, egg and zest. Add to the dry mixture and stir just to moisten. Fold in the berries.
I always use my ice cream scoop to fill the muffins tins. And I used a heaping scoop this time, so I ended up with 11 muffins.
Bake for 20-25 minutes until golden brown and a tester inserted into a muffin comes out clean. Cool for a few minutes in the pan--5-10 minutes or so. Remove to a cooling rack.
- These are such nice muffins--I love the texture that the cornmeal adds. I’m sure they’d also be wonderful with the OJ and OZ*, but they’re very versatile.
- I think they could have used some vanilla or other extract, so I’ll try that next time.
- They’re something a little different than your average blueberry muffin. The citrus always adds a nice touch!
*Orange juice and orange zest, of course.