baking essentials: lemon/blueberry muffins

How To Make baking essentials: lemon/blueberry muffins

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  PREP/PREPARE
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  What you will need? You will need two mixing bowls, a muffin pan, and some paper muffin baking cups. You could make this as a loaf, but I have not tried that method.
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  What to serve with it? These are muffins, so there is not really anything you need to serve them with. Because of their sweetness, they go great in the morning with a cup of coffee, or in the afternoon with a nice crisp chardonnay.
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  How to store it? These will store in the fridge for 2 – 3 days, or several months if properly frozen.
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  The Milk I am using full-fat milk, but you could use 2% or 4%. The thing to understand that the more fat the milk has, the moister the muffins will be. The Sugar The recipe calls for regular granulated white sugar; however, I used 50/50 white sugar and coconut sugar with excellent results. The Flour If you want to make these gluten free, then substitute the all-purpose flour with 1 cup of almond flour, and 1/2 cup sticky rice flour.
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  Gather your ingredients (mise en place).
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  Place a rack in the middle position and preheat the oven to 350f/175c
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  In one bowl, whisk together the softened butter, sugar, lemon juice, and eggs. In another bowl mix together the flour, baking powder and salt.
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  Add the dry ingredients to the wet, and then mix together, then add the milk and whisk to combine. Then fold in the blueberries, and other optional items.
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  Add the mixture to paper muffin cups to about 3/4 full. Then place in the preheated oven.
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  Bake until a toothpick inserted into the muffin comes up clean, about 50 – 60 minutes.
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  Remove from the oven, then brush with the lemon/sugar glaze, if using. Place into the fridge, and allow to cool before serving.
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  PLATE/PRESENT
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  Serve as a dessert, or on their own with a cup of coffee or tea. Enjoy.
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  Keep the faith, and keep cooking.
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  Namasté
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