Thursday, January 10, 2008

Meyer Lemon Blueberry Muffins

Meyer lemons used to be the "it" thing in the culinary world for a while. It seemed like all the cooking shows on The Food Network and all the menus of all the restaurants (ok, I exaggerate, not ALL) had some Meyer lemon thing or other. Because I was back home then and Meyer lemons couldn't be had, I could only imagine how this citrus fruit, described as a cross between an orange and a lemon, tasted.

A few days ago, I saw a bag of Meyer lemons at the local grocery store. One bag of 8 lemons for $1.50. How could I resist, right? And that's how my very first Meyer lemon venture came into fruition.

Meyer Lemon Blueberry Muffins

1/2 c. milk
zest of 2-3 Meyer lemons
2 c. flour
2 tsp. baking powder
pinch of salt
6 tbsp. unsalted butter
1 c. sugar
2 eggs
2 tbsp. Meyer lemon juice
1 c. frozen blueberries

1. Heat milk but do not boil. Remove from heat and add zest. Let cool.
2. Cream butter and sugar until fluffy. Add eggs one at a time and beat well.
3. In a separate bowl, sift together flour, baking powder and salt. Set aside.
4. Meanwhile, add milk and lemon juice to butter mixture and mix well.
5. Add flour in 2 batches and mix just until incorporated.
6. Finally, fold in blueberries.
7. Fill 12 muffin cups and bake at 400 for 20 minutes.
8. If you want, you can glaze the muffins with a mixture of Meyer lemon juice and powdered sugar.


Ashlee said...

I assume if I can't find these that I can use regular lemons and get a similar effect?

ctl said...

Yes plain lemons would work too. It will be a bit more tart, but some people actually prefer that. :-)