Blueberry Muffins

Whenever my early morning hunger strikes, it can always be cured with a blueberry muffin. Truthfully, all I need is one blueberry muffin, any time of day, and I am ready to go. I found this recipe in the 1996 November/December issue of Cooking Light magazine, which someone tossed into the recycling bin where I use to live. Little did I know I would find in this issue several delicious recipes that have become staples in our home. The other funny thing is that the original recipe for these muffins, which I modified, was part of a paid advertisement for Chevrolet. They were promoting the cars and threw in the recipes to satisfy the cooking readers. All I have to say is “good job!”

These are quick and easy to whip up. I usually make them for breakfast when we have company and other times when I just want a good tasting muffin. While they are baking, I prepare the other items of our meal and everything falls into place and the muffin compliments keep coming.

Blueberry Muffins
2 cups all-purpose flour
2 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
¾ cup sugar
2 to 4 tsp. grated lemon rind
1½ cups fresh or frozen blueberries, thawed
¾ cup nonfat buttermilk
¼ cup vegetable oil
1 large egg
Vegetable cooking spray

The oven should be set at 400 degrees. Butter or spray your muffin pan and set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and grated lemon rind. Pour the blueberries into the flour mixture and stir using a spoon or fork until the blueberries are lightly covered with the flour mixture. In a small bowl, beat the egg and then add the buttermilk, and oil and beat a few strokes until somewhat blended. Do not worry about mixing completely. Using a wooden spoon, make a well in the flour mixture and add the buttermilk, oil, and egg mixture. Continue mixing with the spoon until the dough is completely blended. The blueberry batter will become more like a dough consistency, sort of firm. Continue mixing and do not worry about bursting the blueberries because they will pop while baking. Once the dough is completely mixed, evenly divide the dough into your baking pan to make twelve muffins. If it appears that you have too much dough, then distribute the remaining amount evenly in the pan cups. The blueberries have a tendency to fill the cups of the pan, but while baking, the dough will settle and give you really nice sized and delicious muffins. Bake the muffins for about 20 minutes checking periodically to not burn.

Note: I usually use about 4 teaspoons of lemon rind because it gives such palatable flavor without overshadowing the blueberries. If too much lemon isn’t your style, then reduce the amount shown above or delete it all together. Another option it to try some orange rind in place of the lemon. Also, if you are daring, then sprinkle a little sugar over the top of the spooned dough before putting it in the oven. Organic cane sugar is the best and you don’t have to use a lot to get that sweet, sugary tasting topper.

By Jennifer Smeltser