Mile-high lemon blueberry muffins with crunchy, sugar kissed tops, and fluffy, berry studded centers.
Baking is a lovely sort of therapy. The even, precise measuring, the sweet aromas, the satisfying way a batter or dough comes together…
And when there are two plumbers upstairs, ticking away a bajillion dollars with every hour that passes, it’s the perfect time to escape to the kitchen, stick your head in the sand – well, flour, and sugar, and butter – and bake up some damn good lemon blueberry muffins.
What started as two seemingly benign issues – a broken hose bib and a loose toilet base – that came up as “minor” things on our home inspection report, has ballooned into an all day project that has quadrupled in cost thanks to some newly discovered creative DIY-ing by the previous homeowners.
Ahhh the joys of home ownership…
But these fluffy, berry laden lemon blueberry muffins are all kinds of wonderful, and I’m choosing to focus on them instead of the painfully large check I’m going to have to write at the end of the day.
These lemon blueberry muffins are mostly based on a New York Times Cooking recipe that sought to replicate the perfect blueberry muffins of Jordan Marsh department store fame.
I’ve tinkered with the original recipe a bit for personal taste, reducing the sugar slightly, skipping the mashed blueberries, adding tangy whole milk sour cream, and a good measure of fresh lemon zest.
They’re also not shy about their blueberries. I actually think that the two full cups of berries called for verges on slightly too many, and was tempted to reduce them down to one and a half cups, but I’ll let you decide how berry-heavy you’d like these to be. As written, these lemon blueberry muffins are packed with their namesake. And that’s not necessarily a bad thing.
If there was ever a muffin recipe to use a cookie scoop for when portioning the batter, this is the one. The batter comes together so thick that it seems impossible they will rise to the heights they do.
However, they emerge from the oven with sky-high, chunky sugar-graced tops, and tender-crumbed, moist and flavorful centers – like all good muffins should. I dare say they rival even the most tempting bakery (lemon) blueberry muffins…Print