I’m having a banner year with all my berries this year. I’m not sure whether it was the mild winter we had or something else, but every day I take a bowl outside and fill it with one type of berry or another.
Whatever the reason they’re so abundant this year, I’m loving it.
One of my favorite food combinations is blueberry and lemon, and I insist that the lemons are of the Meyer variety. They are as sweet as they are tart because they are crossed with Mandarin orange. In fact, they are sweet enough to garnish something with a very thin slice, if you like.
So, that’s what I did here, with these blueberry muffins. It does help to add a little sprinkle of Demerara sugar on top of the lemon, giving them the perfect lift—and a little sparkle, too.
Meyer Lemon and Blueberry Muffins
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1-½ tsp baking powder
- ½ tsp salt
- ¾ cup granulated sugar
- ⅓ cup unsalted butter, softened
- 2 eggs
- ½ cup buttermilk
- 1-¼ cup blueberries
- 1 Tbsp Meyer lemon juice (about half a lemon)
- Zest of 1 Meyer lemon
- Demerara sugar and/or Meyer lemon slices (optional)
Preheat the oven to 400°F.
Line a muffin tin with liners or spray with a non-stick product.
Sift the flour, salt, and baking powder together in a large bowl.
Cream the butter and sugar together, then add the eggs to the mix one by one, beating well after each addition. Add in the milk, lemon juice, and lemon zest, mixing well.
Combine the wet and dry ingredients, folding gently to just combine.
Add the blueberries and mix in gently so they are evenly incorporated.
Spoon the batter into the lined or greased muffin tin. If you like, you can garnish the muffins with a sprinkle of demerara sugar and/or very thin slices of Meyer lemon. Bake for 20-25 mins, testing with a toothpick to ensure doneness. Serve warm. Makes 12 regular or 6 jumbo muffins.
