Sunday, July 19, 2009

Local, In-Season and Old-Timey: Blueberry-Raspberry Muffins with Lemon Glaze

When I got back from Maine yesterday, Seth came over and delivered my share from the CSA. This week's fruits are blueberries and raspberries, so I made these delicious muffins this morning with Omlette Florentine.

The inspiration for the recipe comes from The Enchanted Broccoli Forest. I combined two recipes with some ideas of my own to create these muffins.

Blueberry-Raspberry Muffins with Lemon Glaze

Ingredients for Muffins
  • 1 c. flour
  • 1/2c. whole wheat flour
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. lemon zest
  • 5 tbs. lemon juice
  • 1/4 c. sugar (I'm going to try agave next time; I think it will substitute)
  • 4 tbs. melted butter
  • 1 extra large egg
  • 1/4 c. sour cream
  • 1/4 c. yogurt
  • 1 c. fresh berries
Directions: Preheat oven to 350. Grease muffin pan. Mix the dry ingredients together in a medium-large bowl and leave a well. Mix the wet ingredients, except the berries, and gently combine. Don't overmix muffin batter. It will be lumpy, so don't worry about getting the batter smooth. fold in the berries and scoop into muffin cups. Bake for 15-20 minutes or until a toothpick poked through the center comes out clean. Makes about 9 muffins.

Ingredients for Lemon Glaze

  • 5 tbs. granulated sugar
  • 1/2 tsp. lemon zest
  • 1/4 c. lemon juice
Directions: Heat in saucepan until sugar is dissolved. Simmer for about 5 minutes. Remove from heat and let cool for 5 minutes. Pour by teaspoonful over muffins. The glaze will sink in.

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