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The Blues Are Still Blueberry Sunshine Muffins

Belle and Sebastien are probably one of my favourite bands of all time. I’d kind of forgotten about them for the past little bit but as soon as I needed a name for these muffins the play on words rolled off the tongue far too easily. I probably started listening to B&S when I learned how to make the perfect muffin. And while I’m on the topic of sharing my favourite music, I might as well share one of my favourite tricks.

The secret to a perfect muffin is to minimize stirring. Make sure your oven is hot when you start as muffins don’t take very long to get ready. You need to mix the dry ingredients together well, then mix the wet ingredients together pretty good. When you combine keep it under 20 stirs and transfer them into muffin tins right away. This allows the gluten to just form and make the muffin light and fluffy instead of binding up and getting heavy. The blues may be good when they’re heavy but muffins are not. For that matter, I didn’t even put the blues into this playlist. I kept it all about the wistful pop stylings in line with B&S.

Watch above or watch on youtube.

So, why blueberries in the first place? “Are you sad?” You may ask. Not at all. Summer just hit and the supermarket had a huge sale on 4 lb crates of blueberries. That’s why I made 3 dozen of these babies. Lemon was my own special addition to the already stellar recipe. If blueberries don’t scream summer to you then lemon otter. I would recommend making as many batches as you can as they get gobbled up so quick.

The Blues Are Still Blueberry Sunshine Muffins

Makes 12 muffins.

  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 tablespoons lemon zest (about 1 lemon)
  • 1/3 cup vegetable oil
  • 1 egg, slightly beaten
  • 1/3 cup milk
  • 3 tablespoons lemon juice (about 1 lemon)
  • 1 cup fresh blueberries

  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon
  1. Preheat oven to 400’F (200 degrees C). Grease 12 muffin cups or line with muffin liners.
  2. For the topping mix together the sugar, flour, butter, and cinnamon. Mix with fork until crumbly, and sprinkle over muffins before baking. Set aside.
  3. Sift together the flour, sugar, salt, and baking powder. Stir in the lemon zest and mix well. In a small bowl combine the vegetable oil, egg, milk and lemon juice. Mix this with flour mixture. Fold in blueberries. Distribute mixture between the dozen muffin cups.
  4. Bake for 20 to 25 minutes in the preheated oven, or until toothpick comes out clean.
  5. Cool completely on a wire rack.

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This entry was posted on June 27, 2012 by in Breakfast & Brunch, Summer, Vegetarian and tagged , , , , , , .

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