Friday Feature--My kitchen Cafe

BLUEBERRY LEMON MUFFINS

I want to start featuring other recipe blogs on fridays. There are so many good recipe blogs out there, it's impossible to visit them all. (although I do try!) Take some time today to go visit My Kitchen Cafe. She has wonderful recipes, and beautiful pictures. This is her recipe for Lemon Sugar Crusted Blueberry Muffins. (and I had to shorten the title, because I kept getting it mixed up for whatever reason!)


Here's what you'll be needing:

• oil
• flour
• sugar
• buttermilk (I put some lemon juice in regular milk (aka-rice milk here) to make my own)
• baking powder
• vanilla
• salt
• lemons
• butter
• eggs
• blueberries

In a pot, mix together 1 cup blueberries and 1 tsp sugar. Mash the berries, and bring it to a simmer and let it cook down.

Mix together the zesty rind of 1 lemon and sugar. This will make your kitchen smell fantastic! (and it gives the muffins a great taste)

And sorry about the electric pink blueberries. Wow, it's pretty bright.

Mix together all your dry ingredients

add 1 cup of washed and dried blueberries, and mix them in.

In another bowl, mix together your sugar, eggs. Then add the oil and melted butter.

and then the buttermilk, and vanilla

Fold in the egg mixture with the dry ingredients.

No need to beat everything together, let the lumps be!

Divide into your cups. Please don't fill them completely full. The recipe said to do that, and they got a bit too big for my comfort. 3/4 would be perfect, and let them rise just to the top. Although, that crunchy muffin top is pretty darn good.

Spoon your blueberry sauce onto each muffin, and swirl in with a chopstick or something about that size.

And then sprinkle with the lemon/sugar mixture.

Bake them up and enjoy!!

Blueberry Lemon Muffins from My Kitchen Cafe

Lemon-Sugar Topping:

• 1/3 cup sugar
• zest from one lemon

Muffins:
2 cups frozen blueberries (or 2 cups fresh)
1 1/8 cups plus 1 teaspoon sugar
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
4 tablespoons butter, melted and cooled slightly
1/4 cup oil (vegetable or canola)
1 cup buttermilk
1 1/2 teaspoons vanilla extract
Mix together the sugar and lemon zest. Set aside. In a pot, place 1 cup berries, and 1 tsp sugar. Simmer, mashing berries to make a syrup. Let it cook down for a while, and then cool. Mix together your dry ingredients, and add the rest of the berries. Mix together the eggs and sugar, then add the butter and oil. Mix well, and then add the buttermilk and vanilla. Gently fold into the dry ingredients. Don't beat it together, let the lumps be! Spoon into muffin pan (either with cups, or sprayed generously) and fill about 3/4 of the way full. Put about 1 tsp of the blueberry syrup on top and swirl into the muffin. Then sprinkle each with the lemon/sugar mixture. Bake in a preheated oven at 375degs for about 17-20 minutes, until golden. Let them cool in the pan for a little bit, then transfer to a cooling rack.

My note: These were wonderful, but WAY too much work for a breakfast. I rather make these the night before or for a late morning brunch.