Thursday, September 17, 2009

Blueberry muffin perfection.

If you search the web , if you flip through tomes of cookbooks , you will finds myriads of recipes for blueberry muffins . Each of them promising the perfectly moist , most tastiest muffin you will ever eat . I am sure many of you have also tagged plenty of pages attesting to the quest for the perfect muffin.

Your quest has ended .

Behold the perfectly moist blueberry muffin , with blueberries picked at the peak of season and cooked with love .

Many recipes , for me, have lacked that blueberry taste , and after much testing and trialing I think I have found the secret ingredient .......... lemon peel and the juice of a  fresh lemon.

In August the family, along my sister visiting from overseas and family friends, we all trekked out to New Buffalo Michigan and went blueberry picking. It was a glorious day , the children were filled with much anticipation . We were all looking forward to a funfilled day . There was not a lot of complaining from the little ones, they were happy to walk up and down , in between the rows and happily fill their little tin cans with the luscious fruit , and the many handful of blueberries which were enjoyed - on site .....

At this point I should be inserting photos , showing blueberry pickers in action ...... alas the delete button was activaed on the camera - before I had a chance to download the pictures - so imagination please !!!!

I share with you a recipe I use from my go to book by Sara Foster .

So , if you have had your fill of fresh blueberries and the freezer is packed with happy blueberries , take a moment to make some yummy and delicious muffins the whole family will enjoy .

Blueberry Muffins
adapted from Sara Foster

3 cups all purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup canola oil
3 large eggs , preferably organic
3/4 cup whole milk
greated zest and juice of a medium size lemon
2 cups fresh or frozen blueberries

Preheat oven to 375F and line muffin tins with paper liners - put aside .

Combine all the dry ingredients in a large bowl.

In  a separate bowl place the canola oil, eggs ( room temperature) , milk, lemon zest and juice and combine well with a whisk.

Add to the egg mixture to the dry ingredients , stir a couple of times then add the 2 cups of berries ( if they are frozen do not defrost) and mix with a wooden spoon until just everything is well blended .

Use an large 1/3 cup icecream scoop and scoop the batter into the muffins tins. Bake for approximately 25-30 minutes .

Enjoy !


  1. My husband loves blueberry muffins and I'm always looking for new recipes to try! I made black raspberry muffins a few months ago that are my current favorite, but next time I'll try these! :)

  2. Hi Megan , apologies for the lateness in acknowledging your post , everyone who has made these muffins has concurred they are simply the best - I hope you they work out for you as well . GG