I was gifted, by my lovely Nonna (gram), to a subscription of the Magnolia Journal. Thanks to the 3-day power outage I was actually able to read through most of it (Yay!). Because of this, it took me a hot-sec to turn to the recipe page. The result? Delayed gratification.
Spring 2019 Issue No. 10, thank you for your wonderful "Quick Bread Recipes".
And as per usual, I modified the recipe to suit my baking style, and the result is the Lemon Blueberry Bruffin. [Bruffin = Bread + Muffin].
Important note: In regards to the nonstick baking spray - use a spray! When I first made this in bread form (from Magnolia recipe), I used Extra Virgin Coconut Oil (unrefined, cold pressed) and rubbed the bread pan with it. Shortly after, I lost a portion of the bottom of the bread to my old-cheap pan...
Lemon Blueberry Bruffin
Prep Time: 30 min. Bake: 45-60 min. Cool: 10 minutes. Makes: 12-14 muffins
Ingredients:
- Nonstick baking spray
- 2 cups organic all-purpose flour
- 3/4 cup organic cane sugar (or 1 cup sugar)
- 2 tsp baking powder
- 1 tsp lemon zest
- 2 eggs, lightly beaten
- 1/2 cup milk
- 1/2 cup butter, melted (1 full stick)
- 3/4 cup fresh blueberries
- approximately 1 c of powdered sugar
Extra zest - whisk fresh squeezed lemon juice (from your zested lemon!) into approximately 1 c of powdered sugar, until it has a runny consistency, and use this to brush over the warm bruffins.
Directions:
1. Preheat the oven to 350 degrees F. Spray your muffin pan with nonstick spray.
2. In a large bowl stir together stir together your dry ingredients (flour, sugar, baking powder, and salt). Stir in lemon zest. Make a well in the center of flour mixture.
3. In a medium bowl, combine eggs, milk, and butter. Add the egg mixture to the flour mixture. Stir just until moistened (plan on lumpy batter).
4. Fold in your blueberries (a gentle hand keeps the berries whole). Spoon the batter into prepared muffin pan.
5. Bake 45-60 minutes, or until a toothpick inserted near the center comes out clean. [You can prevent over browning, cover loosely with foil the last 10-15 minutes of baking.]
6. Cool in the pan on a wire rack for 10 minutes. Towards the end of this cooling period, brush the Extra zest "sauce" over the muffins. Remove from the pan after 10 minutes.
7. Cool completely on rack.
My fist attempt at this recipe as a loaf of bread, I made the mistake of not staying upstairs where I could hear the timer, and the top got nice and browned/slightly crunchy. I learned my lesson the first time and my bruffins turned out wonderfully!
And yes, these can be frozen, even with the Extra Zest Sauce on top.
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