Luckily most recipes can be adjusted to incorporate fresh ingredients when they are in season and frozen ingredients in the off months.
This muffin is a prime example of this! I actually made this muffin over the summer when blueberries were lush and a bounty and at killer prices. But I forgot to blog about it, opps! So I debated about including it in the 12 days of Christmas but since blueberries are one of those foods that freeze well and actually easily transition into recipes frozen, I decided to share it!
Lemon complements blueberries so well so the flavor in these muffins is spot on. What a better treat Christmas morning that a fresh, hot muffin right from the oven!
Lemon Blueberry Muffins
Prep Time: 20 minutes Cook Time: 20-25 minutes Makes 12 muffins
2 cups flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon cinnamon
1 lemon, juiced and zested
1 cup milk
1 teaspoon vanilla
1/2 cup butter, softened
1 1/2 cup fresh or frozen blueberries
1/4 cup butter, melted
1 tablespoon lemon juice
1/2 cup sugar
For muffins, mix dry ingredients and set aside. Beat eggs, milk, vanilla and butter. Add dry ingredients and stir to combine. Stir in blueberries gently. Bake at 375 degrees for 20-25 minutes.
For topping, combine butter and lemon juice. While the muffins are still warm, dip the tops in the butter and lemon juice, then dip in sugar.
adapted from The Sisters Café and The Girl Who Ate Everything