Yes, I love to sew, it's my most favorite thing in the world to do right now, but baking was my first love. I've been baking since I was a little girl, under the tutelage of my mother, who learned from her mother, and so on. In our family, baked goods have always been something special; never something that came from a box, always something that was made from scratch. I can remember when I learned that the way we baked in our family was not exactly the norm; my best friend's mother suggested that we make brownies during a sleepover when I was 8, and she pulled out a red box of Betty Crocker brownie mix from the pantry. That was probably the moment I turned into a baking snob. I'm kidding...mostly ;) I'm just the kind of dork who enjoys baking from scratch.
Here in Florida, it's blueberry season. Our local blueberry farm opened up for picking last week and we trucked over there on the weekend and picked ourselves 6 pounds of gorgeous blueberries. We've been going there since the munchkin was barely walking, and he's become quite the blueberry aficionado over the years. Now, the munchkin would be a blueberry-a-tarian, if we would let him, but us grown-ups prefer our blueberries tarted up a bit. Enter my blueberry muffins...
I've been making blueberry muffins since I was a little girl, but it wasn't until the last two years that I had to tinker with the classic family recipe. See, my husband is painfully allergic to all forms of dairy, so he has to steer clear of milk and butter - you know, the good stuff. And my family blueberry recipe called for milk, as well as butter, to create a rich muffin. Thankfully, through some trial and error, I've reformulated the recipe to not only taste fabulous but also to not contain one ounce of dairy. Do yourself a favor and make these muffins this weekend, even if you can only find frozen blueberries - trust me, you will be a happy camper :)
Blueberry Lemon MuffinsMakes 24 muffins
2 cups all-purpose, unbleached flour
1/2 tsp salt
1 1/2 tsp baking soda
Zest of one large lemon
1 cup sugar
1/3 cup canola oil
1 cup milk (I used soy here, but regular milk works well here too)
1 T apple cider vinegar
1 1/2 cups blueberries (frozen or fresh)
1. Preheat oven to 375 degrees. Prepare two standard sized 12-cup muffin trays either with Pam or muffin liners.
2. Add sugar, oil, milk, and vinegar to one large bowl and whisk until well combined. In a separate bowl, mix dry ingredients and lemon zest with a fork.
3. Dump your dry ingredients into the wet ingredients and mix gently. Don't overmix - you'll create tough muffins. A few streaks of flour are okay here.
4. Add your blueberries and fold gently into the batter, again being careful not to overmix.
5. Fill muffin liners/cups approximately halfway full and bake in your preheated oven for 20-22 minutes. Allow muffins to sit in tray for five minutes after they come out of the oven, then transfer to a cooling rack to finish cooling, although these muffins taste fantastic when they're warm! They also freeze well.
Happy Friday to you all, I hope you have a great weekend!