12 April, 2012

Lemon Blueberry Muffins

Hey yall, I know I know... it's been forever since I have updated this blog. Life has been busy! But that means that I have a lot of good things to share. 
The Area 4-H Food Show was back in February and all 7 of us kids entered some good smelling stuff. I'll post pics of that later, and I will also put some of the recipes up that we used. 

But this entry is a recipe for a great spring-time treat! Our family loves it. 

Lemon Blueberry Muffins:

  • 4 C. + 2 tbs. all purpose flour
  • 1 1/2 C. sugar
  • 1 tsp. baking soda
  • 3 tsp. baking powder
  • 1/2 tsp. salt
  • 2 C. creme fraiche (neufachel cheese)
  • 4 tbsp. milk
  • 2 tbsp. lemon juice
  • 1/2 C. oil, olive
  • 2 eggs
  • zest of 1 lemon
  • 2 tsp. lemon extract
  • 3 C. fresh blueberries
Crumbly Topping:

  • 1 tbsp. butter, cold
  • 4 tbsp. raw organic sugar (you can find it at walmart if nowhere else)
  • 3 tbsp. flour
  • 1 tsp. lemon zest
  • pinch of salt
Heat oven to 400 degrees F. Grease or line muffin pan.
We use an iron skillet to make a muffin cake

Mix topping ingredients together in a medium size bowl, cutting in the butter until crumbly. Set aside

Coat blueberries with the 2 tbsp. of flour then set aside. 

Mix dry ingredients in a large bowl. 
Combine the neufachel cheese, milk, oil, egg, and extract together. 
Pour the wet mixture into the dry, stir. Add the lemon juice and continue to mix until the dough comes together. (You may have to add more milk or lemon juice)
Fold in the blueberries, carefully! Don't want to squish them much.

Spoon the batter into the prepared skillet or muffin tin, sprinkle with topping and bake in preheated oven for 20-25 minutes or until toothpick comes out clean from the center.

Ta-Dah! Great spring breakfast, side dish, or snack. 

Hope yall enjoy! 

Anna .V. 

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