Easy Lemon Blueberry Muffins 9-20-2020 from: InspiredTaste.net
I found a recipe for Lemon and Blueberry Muffins. It appealed to me because it was made with oil and less sugar than other recipes that I have made.
1 1/2 cups (195 grams) all-purpose flour
3/4 cup (150 grams) granulated sugar, plus 1 tablespoon for muffin tops
1/4 teaspoon fine sea salt
2 teaspoons baking powder
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1 organic* lemon – for juice and zest
1/3 cup (80 ml) neutral-flavored oil; canola, vegetable and grape seed are great
1 large egg
1/3 cup to 1/2 cup (80 ml – 120 ml) milk; use dairy or non-dairy
1 teaspoon vanilla extract
6 to 8 ounces fresh or frozen blueberries (about 1 cup); see note below about frozen berries
Extra thin lemon slices, optional
See the link to the recipe above please.
Notes: Maybe you are thinking Oh, another blueberry muffin recipe. This one is different. The soft flavor of lemon sharpens the blueberries. Plus it’s made with oil instead of butter for those of you, like me, who are avoiding butter.
These are slightly lemon flavored and light muffins with fresh blueberries. Easy to make. I did not rub the lemon zest into the sugar, as per the recipe, because I had a time constraint. It may give a more lemony taste?
They can be frozen and stored for 2-3 months.
The muffins can be made with frozen blueberries, but do not thaw the berries.
I used canola oil and a smidgeon of olive oil. (Ran out of canola oil.)
A Conversation in the Gardens
The flowers speak a language all their own
People stop to admire and extol the ineffable
A woman bows slightly toward a beauty to gently inhale
a roses wafting gift
The bees skip from petal to pollen
dancing to a flower song
The flowers and bees speak
verses and phrases in my mind
They float in air and disappear
like the milkweed that I release on a breeze.
When will I remember
What will I remember, of conversations in the garden,
when there is no more September?
Thanks for stopping by my kitchen.
Have a good week wherever you find yourself.