Sneak Peek: Buttermilk Blueberry Lemon Muffins

Sneak Peek: Buttermilk Blueberry Lemon Muffins, 10.0 out of 10 based on 1 rating
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I thought I would give everyone a sneak peek from our soon-to-be released book. This recipe comes to us from the Amish community of Unity, Maine.  Here foods like blueberries and potatoes are seasonal staples.  Adding a hint of lemon adds a great flavor to blueberries.  This is a recipe for blueberry lemon muffins shared by an Amish cook in that community. Lots more about Unity, Maine can be found in our upcoming book, Amish Cooks Across America due out in June.  This picture is of the actual muffins baked at a home in Unity.  Don’t they look amazing? Yum!  Here is the recipe:


Makes 24 muffins

3 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1 /2 teaspoon salt

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

1 cup buttermilk

2 cups blueberries



1 1 /2 cups powdered sugar

3 tablespoons lemon juice

1 tablespoon lemon zest



Preheat the oven to 350°F.  Lightly greased muffin tins or line tins with cupcake papers.

In a large mixing bowl, combine the flour, baking powder, baking soda, and salt.  Set aside.

In a medium mixing bowl, cream the butter and sugar until thoroughly blended. Beat in the 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 1/3 each time.  The mixture should be smooth and creamy. Fold in the blueberries and mix until the blueberries are even distributed throughout the batter.  Pour the batter into the muffin tins, filling the tins about half full,  Bake until the muffin tops are golden, 20 – 25 minutes.  Allow to cool about 5 minutes.   In a small mixing bowl, combine the sugar, lemon juice, and lemon zest until a smooth consistency is achieved.   Apply to the muffin tops while still warm.





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