Lemon Blueberry Muffins – Crazy Cooking Challenege #8

Wow, how is it April already? I swear this year is flying by! One of the things I wanted to start with my family is a Saturday breakfast tradition. Saturdays are usually the only day during the week that we don’t have to run around crazy in the morning, so I though having a nice, homemade breakfast to enjoy as a family on a leasurly Saturday morning would be a great tradition to start. It also helps that we are huge fans of breakfast food around here. Up until now, I’ve mostly scrambled some eggs, and maybe cooked up some sausage and/or bacon and called it good, but I wanted to start branching out and trying some different kinds of breakfasts. So I was very excited about this month’s Crazy Cooking Challenge theme – Blueberry Muffins!


I found this recipe for Lemon Blueberry Muffins over on Savory Sweet Life.  I am so glad I discovered her blog, and have already bookmarked several recipes that I cannot WAIT to try!  It’s no secret that I am a big fan of lemon, and one of my favorite flavor combinations is lemon and blueberry, so these muffins were right up my alley.  I was not disappointed!  The lemon flavor wasn’t overpowering, which works well for us since the husband is a purist when it comes to his blueberry muffins, and he enjoyed quite a few without complaint!  It only took me about 10 minutes to mix everything up, and after 25 minutes of baking time, we were ready to rock.  The only change I made was I omitted the turbinado sugar from the top as I didn’t have any.  Definitely give this a try for a quick and satisfying breakfast treat!

Lemon Blueberry Muffins

1 cup of sugar
4 tablespoons butter, softened
2 tablespoons vegetable oil
Zest of 1 lemon
1/2 cup sour cream
2 eggs
Juice of 1 lemon
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups fresh or frozen blueberries

Preheat oven to 400 degrees F.  In a medium mixing bowl, cream sugar, butter, oil, and lemon zest for 3 minutes until light in color and creamy on medium speed using a mixer. Add sour cream, eggs, lemon juice, and vanilla extract beating for 2 minutes. Add the flour, baking powder, and salt gently mixing everything for an additional minute until everything is fully incorporated, approximately 2 minutes. Batter will be nice and thick. Gently fold in the blueberries. Line a muffin tin with paper cups and pour batter 3/4 full into each muffin cup. Bake for 12 minutes and then lower the oven temperature to 350 degrees F.  Bake for an additional 12-15 minutes or until the center of the muffins springs back when touched.

Source:  Sweet Savory Life

Powered by Linky Tools

Click here to enter your link and view this Linky Tools list…


BWD: Pumpkin Muffins

I was very excited about this recipe as I love all things pumpkin, and as expected, these muffins did not disappoint!  They were a breeze to put together and, after 25 minutes in the oven, I had delicious muffins that pair perfectly with a cup of coffee on a chilly fall morning.  In my hurry to get these in the oven, I forgot to put the sunflower seeds on top, but I actually think I wouldn’t have liked them as much with the sunflower seeds.  I can say that this is my favorite recipe thus far from Dorie, and I can guarntee I’ll make these again.

Elizabeth from Gluten-Free Baking chose today’s recipe, and you can find the gluten-free version of these  muffins on her blog.  You can find the original recipe on Chaya’s blog, My Sweet and Savory, or on page 13 of Dorie’s Baking: From My Home to Yours.  To see how the other bakers did, check out the Baking with Dorie blogroll.  Up next, My Favorite Pecan Pie!

SMS: Orange Blueberry Muffins with Pecan Crumble

First, I want to say Happy Mother’s Day to all of the moms out there!  I hope everyone had as fabulous a day as I did. The husband and toddler spoiled me rotten.  It was wonderful 🙂

This is my first week participating in the Sweet Melissa Sundays baking group.  The idea of the group is to bake every recipe in The Sweet Melissa Baking Book and share our thoughts and mouth-watering pictures.  I only wish I had joined at the beginning…I missed some great recipes, although I do plan to go back and try quite a few.  I’m hoping this challenge will inspire me to bake more often, and bake things outside of my comfort zone of basic cookies and boxed cake mixes. 

On to the recipe…this week’s recipe was for Orange Blueberry Muffins with Pecan Crumble and was chosen by Chaya of My Sweet and Savory.  All I can say is wow.  The muffins themselves are delicious with plenty of blueberries and a nice orange flavor as well.  They are taken to a whole new level of delicious with the addition of the pecan crumble.  Serioulsy yummy.  I almost cut back on the orange zest as the husband seemed skeptical about the flavor combination, but decided to follow the recipe as written.  Good thing I did, because the first thing he said after taking a bite was, “Damn, these are good!”  Muisc to my ears.  To get the recipe, check out Chaya’s fantastic blog, or better yet, buy the book!  To see how the other SMS bakers did this week, check out their blogs here