Who doesn't love the aroma of freshly baked muffins wafting through the house on a lazy weekend morning? And when it comes to muffins, nothing quite beats the delicious combination of juicy blueberries and tangy lemon. The Amish have discovered this combination, to that it is not uncommon to a shiny glass cake safe full of plump muffins sitting on the counter. Blueberry muffins are especially common in the Maine Amish communities where the blueberries grow so well.
If you're looking to whip up a batch of perfect blueberry lemon muffins, you're in luck! In this article, we'll walk you through a simple and foolproof recipe that will have you savoring warm, fluffy muffins in no time. From selecting the freshest ingredients to mastering the art of baking, we've got all the tips and tricks you need to become a muffin-making pro.
🫐 The Amish and Blueberries
Amish people do grow - and eat - blueberries! Blueberry farming is a common practice among Amish communities, and there are many Amish-owned blueberry farms throughout the United States. Amish farmers typically grow blueberries using traditional methods, such as hand-picking and using horse-drawn equipment. They also use sustainable farming practices, such as crop rotation and cover cropping, to help protect the environment. Blueberries grow particular well in Maine, but there is also a lot of blueberry farming in Michigan. I've seen a number of Amish-owned blueberry u-pick patches!
- Blueberries are a relatively easy crop to grow. They require well-drained soil, full sun, and regular watering.
- Blueberries are a profitable crop. They can be sold fresh, frozen, or processed into juice, jam, or other products.
- Blueberries are a healthy crop. They are a good source of antioxidants and other nutrients.
🚜 Amish Blueberry U-Pick Farms
There are places where people can go pick their own blueberries from Amish farms, among them:
Granny B. Farms, 7201 Tucker Rd, Centerburg, OH 43011. Organic-certified farm
Prairie Hill Blueberry Farm, 424 County Rd 1400 N, Bethany, IL 61914
Mooreland Fruit Farm, 1558 W. Moreland Rd. Wooster, OH 44691
Let us know of others to add to this list and check out our other list of Amish garden centers.
📜 How to Make Perfect Amish Lemon Blueberry Muffins
These are super easy muffins to make, so they are tough to screw up. But you can follow some steps to tilt the odds in your favorite that these will turn out amazing.
- Use fresh blueberries. Frozen blueberries can be used, but they will make the muffins slightly more dense.
- Use More Blueberries! For me, there is no such thing as too many blueberries in the recipe. If a recipe calls for one cup, I use two!!
- Zest the lemons before juicing them. The lemon zest will add a bright, citrusy flavor to the muffins.
- Don't overmix the batter. Overmixing will make the muffins tough.
- Fill the muffin cups about ⅔ full. This will give the muffins enough room to rise.
- Bake the muffins at a high temperature for the first few minutes of baking. This will help them to rise quickly and form a nice crust.
- Let the muffins cool completely before storing them. This will help to prevent them from becoming soggy.
This is an Amish365.com favorite that I wanted to share before summer's swan song. The recipe is shared with us by Elizabeth Stoll of the Unity, Maine Amish community. She's a super kind woman and a great Amish cook. Imagine this recipe loaded up with plump, juicy Maine blueberries. Blueberries and potatoes are staples of the Maine Amish diet and while you find those on Amish menus most other places, Maine is a state known for high quality of both of those products.
🖨️ Full Recipe - Amish Blueberry Lemon Muffins
Amish Blueberry Lemon 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 ⅓ 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.