Wild Blueberry Lemon Muffins

When Ryan visits he’s not always excited about spending our time together baking, but when I suggest a lemon recipe, it’s much easier to coerce him into the kitchen with me. And since I’m not a big fan of poppy seeds, we chose blueberry lemon muffins :


I know wild blueberries are not exactly seasonal in January, but my Dad ordered a huge batch of them as part of some fundraiser last summer, so I have a surplus of frozen wild blueberries from Maine. I use them a lot in smoothies, and they were perfect for these muffins as well. Thawed frozen berries work just fine in muffins and most baked goods, although fresh is always the best in my opinion.


Again, I really don’t understand why muffins are an acceptable breakfast food, but I’m not complaining. These guys are pretty sweet, especially with the glaze, and although I might have preferred just a simple powdered sugar dusting, Ry insisted on the glaze. It was a really delicious decision, but might just make you a little crazy early in the morning.


After the zest and juice were used for the muffins, Ryan got creative with the remains in an effort to try to entice some birds to our patio. So far it’s been wildly unsuccessful…


Wild Blueberry Lemon Muffinswith Lemon Glaze

Muffins: (Adapted from Smitten Kitchen)
1 cup granulated sugar plus 1/8 cup
4 tsp lemon zest (from about 2 large lemons)
2 cups all purpose flour
2-1/2 tsp baking powder
3/4 tsp salt
1/2 cup unsalted butter
1 egg
1 cup buttermilk
2 tsp vanilla extract
2 cups wild blueberries (of course you can use regular instead!)

Glaze:
3 tbsp fresh lemon juice
1/4 tsp lemon zest
1/2 cup powdered sugar

- Preheat oven to 375 degrees
- Line 16 muffin cups with paper lines
- Mash 1/8 cup sugar with lemon zest until sugar is moistened
- In a medium-sized bowl, whisk together flour, baking powder, and salt
- Using an electric mixer, beat 1 cup sugar and butter together
- Beat in egg, butter milk, vanilla, and lemon sugar one at a time
- Add flour mixture slowly until smooth
- Mix in blueberries gently with a large spatula
- Divide batter equally into muffin tins (filling about 3/4 of the way)
- Bake for about 35 minutes, or until cake tester comes out clean
- Allow muffins to cool and prepare glaze by combining lemon juice, zest, and powdered sugar
- Place muffins on a wire rack and spoon about 1 tbsp of glaze on top of each muffin and let it slide over the sides of the muffin

 

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6 Responses to “Wild Blueberry Lemon Muffins”

  1. #
    1
    Caitlin — January 11, 2010 @ 11:25 pm

    mmmm those look sooo good!

  2. #
    2
    Dominique J — January 22, 2010 @ 5:49 am

    Very good recipe

  3. #
    3
    Anonymous — January 20, 2012 @ 9:42 pm

    They taste like the huge Costco muffins!! Soooo good!!

  4. #
    4
    Ani — May 8, 2013 @ 3:07 pm

    Can I use frozen wild blueberries?

    • Erica — May 9th, 2013 @ 11:50 am

      Yes, frozen blueberries will work great. Just thaw them first!

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