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Friday, September 13, 2013

Homemade Blueberry Muffins and Lemon Blueberry Loaf

I've made this blueberry muffin recipe many, many times now. They are just sooooo delicious. And the topping is to die for. I don't recall if I've ever posted the recipe, so here it is for you now. You're welcome.  Below that is a lemon blueberry loaf recipe. It was so moist and divine! 



Homemade Blueberry Muffins

Ingredients:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners. 
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture.
3: Fold in blueberries. 
4: Make crumb topping by mixing together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon with a fork.
5: Fill muffin cups right to the top. Sprinkle crumb topping over muffins
6. Bake for 20 to 25 minutes in the preheated oven, or until done.

***I would highly recommend using muffin pan liners. I would also suggest using more blueberries then the recipe calls for. I always do and I am never sorry for it. :) And just like the recipe says, fill the cups right to the top. There is nothing better than a huge muffin top with all that yummy topping on top. Mmmm. 



Lemon Blueberry Bread Recipe:


Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon grated lemon zest 
1 cup fresh blueberries
1/2 cup unsalted butter, room temperature
3/4 cup granulated white sugar
2 large eggs
1 teaspoon pure vanilaextract
1/2 cup milk
Lemon Glaze:   
2 tablespoons granulated white sugar
1 tablespoon fresh lemon juice

Directions: 
1. Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter (or spray with a non stick vegetable spray) the bottom and sides of a loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm). 
2. In a separate bowl, whisk together the flour, baking powder, salt, and lemon zest. 
3. Remove 1 tablespoon of the flour mixture. Place the blueberries in a separate bowl and toss the berries with the 1 tablespoon flour (this will help prevent the blueberries from sinking to the bottom of the pan during baking.)
4. In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy (2-3 minutes). 
5. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. 
6. With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the blueberries.
7. Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.

Lemon Glaze: 
1. In a small microwaveable bowl, stir the sugar with the lemon juice. Place in the microwave for about 20 seconds or just until sugar has dissolved.
2. When the bread is done, remove from oven and place on a wire rack. Pierce the top of the hot loaf with a wooden skewer or toothpick and then brush with the hot lemon glaze. 
3. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack. This bread is best served on the day it is made, but it can be stored several days or frozen.


With love,
Mama Hauck

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