It’s time for our June edition of Blogger C.L.U.E. Society! This month we are celebrating berries! I was assigned to the lovely blog, annaDishes, written by my dear friend, Anna! She is a really great gal who lives in a too hot and humid Florida for her taste and does something I wish I could do every day – walk on the beach!
Lucky for me, Anna does lots of stuff with berries – and really, who doesn’t love berries? I left the decision up to the family between her scrumptious Strawberry Shortcake with Whipped Buttercream Frosting or the Blueberry Lemon Poppyseed Muffins and after much debate, hemming and hawing we landed on the Blueberry Lemon Poppyseed Muffins!
Everyone in our family loves a muffin and packed with antioxidant-carrying blueberries, they are all the better! My girls love how each of the blueberries really seem to “pop” in the muffin and leave oozing blueberries all over their fingers and cheeks as they eat them and quite literally can’t get enough of these little beauties!
To the original Blueberry Lemon Poppyseed Muffin recipe that was slightly adapted from Food Network, I adapted it a bit more. I really love this tip that I discovered while cooking through “Around My French Table,” by Dorie Greenspan and it is to rub the zest of citrus directly into the sugar which just enhances the flavor of the citrus even more!
Also, we found that these muffins were really tender and as much as we enjoy baking muffins without a cupcake wrapper – these proved impossible to remove from the pan without some kind of wrapper on them. So the first batch became more a family-style-Chef’s-treat. The second batch, we took pictures of and enjoyed with our friends!
The crunchy, zesty glaze is the perfect finish to these muffins since they elevate the flavor of the lemon even more and really bring this muffin together! The glaze is not included in the original recipe and because I love filling my cupcake wrappers nearly to the top, this recipe only yields one dozen, mouth-watering, Blueberry Lemon Poppyseed Muffins!
BLUEBERRY LEMON POPPYSEED MUFFINS
INGREDIENTS: yields one dozen
- 3/4 Cup Granulated Sugar
- Zest from one large Lemon
- 1.5 Sticks of Butter, at room temperature
- 2 Large Eggs
- Lemon Juice from one large Lemon
- 1 tsp Vanilla Extract
- 2/3 C Milk
- 2 Cup All-Purpose Flour
- 2 tsp Baking Powder
- 1/4 tsp Fine Sea Salt
- 2 TBS Poppy seeds
- 3/4 Blueberries, frozen or fresh
Preheat the oven to 375F. Line a muffin pan with cupcake wrappers.
Measure the sugar into the bowl of a stand mixer. Zest the lemon directly over the sugar, knocking all the zest off of the zester, use your fingers to massage the zest into the sugar until it is a pale yellow, the sugar smells lemony and all the zest is incorporated.
Add the butter to the lemon sugar then using a stand mixer fitted with a paddle attachment, cream the butter and sugar together until pale and smooth, about two minutes. Add the eggs, one at a time, incorporating thoroughly. Scrape down the sides of the bowl with a spatula as necessary.
Add the lemon juice, vanilla extract, and milk to the sugar mixture, stirring until just incorporated and loose.
In a medium bowl, whisk together the flour, baking powder, and salt. Then sift the flour mixture into the wet ingredients. Stir the wet and dry ingredients together until thoroughly incorporated, taking care not to over-mix the batter. It will be slightly thickened. Add the poppy seeds, gently incorporating them into the batter.
Gently fold in the blueberries, until they are evenly distributed.
Divide the batter into the prepared muffin pan and bake until golden brown about 20-25 minutes. Cool in the pan for 10 minutes then carefully transfer the muffins to a wire cooling rack and allow them to cool completely before finishing them with the glaze.
- Zest of one large Lemon
- 1/4 Cup Fresh Lemon Juice, approximately one large lemon
- 1/3 Cup Granulated Sugar
- 1 Cup Powdered Sugar (confectioners sugar)
For the glaze, whisk together all of the ingredients in a medium bowl, until thoroughly combined
Once the muffins are completely cooled, hold the bottom carefully and tip the tops in, letting all the extra glaze drizzle back into the bowl then set on a wire cooling rack to allow the glaze to set.
May – Berries Blogger C.L.U.E. Society Dishes!
- Blackberry Yogurt Muffins by Azmina from Lawyer Loves Lunch
- Blueberry Bars by Lora from Cake Duchess
- Blueberry Buttermilk Breakfast Cake by Heather from girlichef
- Blueberry Lemon Bars by Christiane from Taking on Magazines
- Blueberry Sour Cream Cake by Jean from Lemons and Anchovies
- Fresh Strawberry Cupcakes and Frosting by Kelli from Kelli’s Kitchen
- Irish Blackberry Cobbler Cocktail by Stacy from Food Lust People Love
- Italian Jam Cookies by Wendy from A Day in the Life on the Farm
- Lemon Cheesecake Parfaits with Raspberry Sauce by Rebekah from Making Miracles
- Raspberry Muffins by Lauren from Sew You Think You Can Cook
- Raspberry Oat Bars by Lisa from Authentic Suburban Gourmet
- Strawberry and Coconut Tartlets by Anna from annaDishes
- Strawberry Champagne Cocktail by Kim from Liv Life
- Strawberry Fool by Kathy from A Spoonful of Thyme
- Strawberry Lemon Marmalade by Debra from Eliot’s Eats
- Strawberry Margaritas by Christy from Confessions of a Culinary Diva
- Strawberry Mousse by Liz from That Skinny Chick Can Bake
- Tapioca Cream Strawberry Parfait by Lea Ann from Cooking on the Ranch
- Vanilla Roasted Peaches with Mascarpone and Raspberries by Kathleen from Bakeaway with Me