We’ve had some readers asking for blueberry recipes lately. This is the season of bursting-with-flavor blueberries, lush u-pick patches, and baked goods infused with the taste of these wonderful berries. This is a recipe I picked up in the Amish settlement of Unity, Maine where the season is in full swing. Don’t these look wonderful? The lemon adds a tang to the sweetness of the blueberries, making for a burst of flavors.
- 1 cup softened butter
- 1 1/ 2 cups sugar
- 4 eggs
- 2 1 /2 tablespoons lemon juice
- 2 tablespoons grated lemon zest
- 1 teaspoon vanilla
- 3 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 /2 teaspoon salt
- 1 cup buttermilk
- 2 cups blueberries
- 1 1 /2 cups powdered sugar
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- Preheat oven to 350 degrees.
- Lightly greased muffin tins or line tins with cupcake papers.
- In a large mixing bowl, combine flour, baking powder, baking soda, and salt, set aside.
- In a medium mixing bowl, cream butter and sugar until thoroughly blended.
- Beat in eggs, one egg at a time.
- Add lemon juice, lemon zest, and vanilla until smooth in consistency.
- Beat in flour mixture and buttermilk, alternating dry ingredients with buttermilk, adding about ⅓ each time.
- The mixture should be smooth and creamy.
- Fold in the blueberries and mix until the blueberries are evenly distributed throughout the batter.
- Pour the batter into the muffin tins (greased or use cupcake papers), filling the tins about half full,
- Bake until the muffin tops are golden, 20 - 25 minutes.
- Allow to cool about 5 minutes, then add the glaze while the muffins are still slightly warm.
- Glaze instructions: in a small mixing bowl combine the sugar, lemon juice, and lemon zest until a smooth consistency is achieved.