Baking on another snowy day

In the last couple of days I've been baking.  It may not be a big deal but there is something about the snow falling (which is a major 'thing' when it happens on the West Coast) that is accompanied by the mentality of hunkering down, sitting for a spell, and definitely a more relaxed and less stressed pace.  This is usually when I give myself permission to let the schedule slide a bit and turn my attention to the kitchen and specifically ... baking.

I have a favourite blueberry muffin recipe which is my go to and earned rave reviews in our Bed & Breakfast a few years ago.

Lemon Blueberry Muffins
Oven:  400 degrees
Time:  20-25 minutes or until done when tested with a toothpick.
*Note, oven temperatures vary.  You may find 425 degrees is better.  It was in my former oven.  This one is better at 400 so know your oven!

2 cups flour
1/2 cup white sugar
3 tsps. baking powder
1/2 tsp. salt
Rind of one lemon

Combine these above ingredients in a large mixing bowl.

1 egg
1 cup milk
1/2 cup melted butter

Melt the butter and add the cold milk first then the egg.  This stops the egg from cooking from the hot butter.  Whisk them together and add them to the dry ingredients.

1 cup frozen blueberries.

I find that fresh blueberries aren't actually as good in these muffins as frozen blueberries.  If you can get the wild blueberries which are smaller, they are even better. Canned blueberries make your muffins purple.  Don't get me wrong, I love PURPLE but not in my muffins. :)


Once the  muffin mixture has been combined add the frozen blueberries to the mixture.  This prevents dry flour from hiding inside the blueberry stem etc.

Grease your muffin pan or use muffin liners and spoon the muffin cups about 3/4 full.

Bake in preheated 400 degree oven for 20-25 minutes or until toothpick inserted comes out clean.

These won't have a chance to get stale as they disappear very quickly!  However, they do freeze very well.

Bon Appetit!
Mavis