Sunday, May 2, 2010

Lemony Blueberry Muffins

These were a fun little treat to bake early on a Sunday morning :) Jarod likes them because they are quite tart and not too sweet. And, anything that comes with a lemony sauce is always fun too. Also, for the Lemon Sauce, I added a lot more lemon juice; probably around 3/4 cup total. I like lemon!

Lemony Blueberry Muffins
{If you like lemon meringue pie and blueberry muffins, you'll be a fan of these!}

2 1/4 cups flour
1/2 tbls baking soda
1 tsp baking power
1/4 tsp salt
zest of 2 med lemons
1/2 cup butter
1 1/2 cups sugar
3 large eggs
3/4 cup buttermilk
1/3 cup lemon juice (approximately two lemons)
2 cups individually frozen blueberries

Prepare large muffin tins by greasing well and flouring the bottoms. Preheat the oven to 325 degrees.
1. Mix the flour, baking soda, baking powder, salt and zest together.
2. Cream the butter and sugar together. Add the eggs one at a time and beat until the mixture is fluffy and lemon-colored. Add buttermilk and lemon juice, stirring well.
3. Add wet ingredients into dry. Briefly mixing.
4. Fold in the berries.
5. Spoon the batter in the prepared cups.
6. Bake for 30 to 45 minutes depending on the size of the baking cups. The cakes should be golden and a toothpick inserted in the center of the cakes should come out clean when done. Cool on wire racks.
Serve with Lemon Sauce. *See below
Lemon Sauce

1/3 cup lemon juice
2/3 cup water
3/4 cup sugar
2 tbls cornstarch
zest of 2 lemons
4 tbls butter
Mix all the ingredients except the butter in a small saucepan. Heat over medium heat, stirring often, until the mixture boils. Gently boil for a few minutes or until the mixture thickens. Remove from the heat and stir in the butter. Cool until the sauce thickens to serving consistency.

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