The Story:

I didn’t often make muffins for my mother, I don’t remember why, although she probably would have rejected the blueberry skins in these. But when I opened my airbnb in 2017, homemade granola (recipe here), homemade applesauce (recipe here), and muffins were on the breakfast menu. (It’s my favorite part of being an airbnb host.) I try to make muffins that match the season; in August, it’s blueberry! Here are not one, but two recipes!

Blueberry Lemon Muffins

Ingredients:
2 cups all-purpose flour
½ tsp. salt
1 cup sugar
1 T baking powder
¼ cup vegetable oil
4 T butter, melted
¾ cup buttermilk (I use powdered buttermilk)
2 eggs
1½ tsp. vanilla extract
zest of 2 lemons
1¼ cups blueberries (fresh or frozen; if frozen mix with a bit of flour)
Coarse sugar for topping, optional

Instructions:

Preheat oven to 350º. Prepare 12 standard muffin cups with liners, lightly oiled.
Lightly beat together oil, butter, vanilla, lemon zest, eggs, and milk.
In a separate bowl, whisk together flour, sugar, baking powder, and salt.
Add dry ingredients to wet. Mix until combined. Don’t over-mix.
Gently fold in blueberries.
Scoop batter into prepared muffin cups, filling ⅔ of the way full. Sprinkle with raw sugar for a lovely crunch (opt).
Bake for 24-30 minutes or until golden brown. Remove from oven and let cool in pan for 10 minutes. Place muffins on wire rack to cool completely.

Blueberry Whole Wheat Lemon Poppy Seed Muffins

Ingredients:
1/4 cup butter softened
1/2 cup sugar
zest from one lemon
juice from one lemon
1 egg lightly beaten
1/2 cup milk
1/2 tsp. vanilla
2 T poppy seeds
2 cups white whole wheat flour
1 T baking powder
1/4 tsp. salt
1-¼ cups blueberries (fresh or frozen, if frozen mix with a bit of flour)

Glaze (optional)
1 cup powdered sugar
1-2 T lemon juice fresh squeezed

Instructions:

In a large mixing bowl, combine butter and sugar.
Mix in lemon zest, lemon juice, egg, milk and vanilla
Mix in poppy seeds, whole wheat flour, baking powder and salt. Mix just until combined.
Bake at 400º for 15-18 minutes in lightly-oiled muffin liners.
Let cool slightly for 5 minutes and then remove from tin. Continue cooling on a baking rack.
While muffins are still warm, but not hot, drizzle with glaze, (or sprinkle with course raw sugar).