Blueberry Lemon Muffins
It’s come to my attention that today is the first day of spring. You wouldn’t know this based on the wind whipping across the pastures today, though maybe it’s blowing in some warmer air? Time will tell.
We hustled through farm chores this morning fighting the wind. What a delight it sure was to watch our feed mash fly through the air and into our faces (not!). I concluded now is the opportune day for some homemaking. Spring is blowing in lots of changes and projects around the farm as we round out Year 1 here on Butter Hill. That means keeping my head above water (or at least attempting to) by staying on top of the simpler things. Meal planning, wiping down the bathrooms weekly, having easy snacks at the ready, doing a load of laundry a day. These small, un-exciting measures are what bring me sanity during these types of seasons.
I’ll share more about our cottage reno soon, as we will be underway any day. For now, I wanted to share a dead simple, yet delish blueberry lemon muffin recipe that I whipped up today. I like having muffins on hand whenever possible for an easy after school snack or breakfast component. These particular muffins remind me of spring with just the right amount of zip from the lemon, and pops of sweet blueberry. Just, the best!
Blueberry Lemon Muffins
Ingredients:
Juice of 1 lemon
1 cup milk
2.5 cups all purpose flour
1 cup cane sugar
1 tsp cinnamon
½ tsp salt
½ tsp baking soda
½ tsp cream of tartar
2 tsp vanilla
2 eggs
½ cup pure maple syrup
½ cup melted butter (cooled)
2 cups blueberries (fresh or frozen)
Directions:
Preheat oven to 350.
Combine lemon juice and milk, set aside.
Combine dry ingredients and remaining wet ingredients in separate bowls, then combine together with milk mixture as well.
Fold in blueberries.
Add to lined muffin tin and bake for 22-24 minutes. (If using frozen blueberries, add 5 minutes to the bake time).
