Nothing says summer like some fresh berries. There will be an influx of recipes including berries over this summer season. But what I'm really excited about is that my lemon tree is growing in full force. Seriously, lemon juice, lemon zest, lemon curd, every lemon thing you can imagine.
So I went to Costco the other week and bought a two pound case of blueberries, which I ended up not finishing and was worried it would spoil. I marched to my backyard, picked some lemons, and figured I would just make some pancakes. I opened my drawer to get the measuring cup out and out tumbles my muffin tin. Like all classic Dash of Hang moments, I made lemon blueberry muffins without thinking of it. And they turned out wonderfully!
Swing by your local produce stand and check out what fresh fruits and berries local farms have to offer!
Ingredients:
1 cup blueberries, fresh or frozen
2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tsp. vanilla extract
1/3 cup milk
2 Tbsp. lemon juice
2 Tbsp. lemon zest
Instructions:
Preheat oven to 350º. Line a baking pan (or two if needed) with 16 paper liners, or grease with cooking spray.
In a small mixing bowl, whisk together flour, baking powder and salt and set aside.
In a large mixing bowl (or an electric stand mixer), whisk together butter and sugar until light and fluffy. Add eggs, vanilla, milk, lemon juice, lemon zest, and continue whisking until smooth. Fold in flour mixture with a rubber spatula until just combined. Carefully stir in blueberries.
Fill muffin cups about 3/4 full of batter.
Bake at 350º for 20 to 25 min, until a toothpick inserted into the center of a muffin comes out clean.
Let muffins cool for a few minutes in the muffin pan before removing to cool on a wire rack.