Today's muffin of choice was Lemon Blueberry Muffins, inspired by Your Homebased Mom. Oh, come on. You aren't seriously surprised, are you?
|Lemon Blueberry Muffins|
The recipe also makes a small batch which I was happy about since I am making cookies this week (revamping those Dark Chocolate Cherry Cookies) and probably going to make cupcakes as well. I made 10 muffins, but I contemplated later that I definitely could have made larger muffins.
1 1/2 cups flour
3/4 cups sugar
1 tbsp lemon zest
2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1/3 cup canola oil
1/3 cup milk
1 cup blueberries (I used frozen)
1 tbsp fresh lemon juice
1/2 cup powdered sugar
1. Preheat oven to 400 degrees.
2. In a large bowl, mix flour through lemon zest. In another bowl, mix oil through egg. Add liquid into flour mixture and mix until just combined. Fold in blueberries. Fill muffin pan 3/4 full (I recommend using liners on this recipe).
3. Bake 18-20 minutes or until toothpick comes out clean. Cool on baking rack until muffins are completely cool.
4. Mix lemon juice and sugar to desired consistency to drizzle with. Drizzle cooled muffins with lemon juice mixture.