Blueberry picking has its merits! (See Sunday's post)
We ate our weight in blueberries that day... the kids had their daily requirements of fruit, vitamin C and all the other wonderful things packed into these tiny little treasures. And of course we've been enjoying them in different ways ever since. Blueberry pancakes were Sunday's breakfast. My daughter likes her blueberries on top whereas the boys like them cooked inside the batter... I simply made two batches. Call me lazy, call me a cheater... I've made pancakes from scratch but really, Aunt Jemima (not Bisquick) from the box is simply the best. And easiest... I mentioned my laziness... didn't I?!
Monday was blueberry muffin day. I do have my favorite recipe. At least I did. I now have two. This recipe calls for olive oil and lemon. It's deelightful. A little more work as you have to grate the lemons. Lazy as I am, I put my daughter to work on these muffins. She mastered the recipe. They were light and lemony and outstanding!
Olive oil, Lemon and Blueberry Muffins
1 cup of sugar
2 large eggs
1/3 cup of extra light olive oil
1 tsp Lemon extract (or to taste)
Zest of 2 lemons
2 1/2 cups unbleached all-purpose flour
2 1/2 tsp baking powder
1 tsp salt
1 cup of buttermilk
2 cups of blueberries
In a large mixing bowl or bowl of a mixer fitted with a paddle mix together the oil, eggs and sugar. Add the zest, lemon extract and buttermilk. Slowly add flour, baking powder and salt, mixing well and thoroughly. Fold in blueberries.
Preheat oven to 350 degrees.
Pour muffins into a greased muffin tin, or fitted with liners. Bake for about 20-25 minutes until tops are lightly brown. Let cool 5-10 minutes before serving.