Thursday, June 16, 2016

Breakfast Recipe: Blueberry Muffins with a hint of lemon

Tomorrow morning I'm meeting up with my team from school. We were supposed to go for a boat ride but the river is too high so we are going to just sit on her deck (our friend Mary who lives on the river here) and relax together. No children. Just us. The deck and the muffins I'm bringing.

I knew as soon as I decided to bring a morning treat where to look; The Cottage (from La Jolla's favorite beachside bungalow)-many times I google or Pinterest a recipe but every once in awhile I know what to get from my own shelves. Tried and true excellent recipes. If you love brunch and fresh food this book is a must.

Blueberry Muffins {pg 14}

1 1/4 cups sugar
1 stick butter, softened
3 eggs, {farm fresh}
1 cup sour cream
3 1/2 cups flour, {unbleached}
1 T. baking powder
2 cups blueberries

Preheat the oven to 350. Grease and line one 12-cup or two 6-cup muffin tins.  In a large bowl beat the sugar and butter together until light and fluffy.  Add the eggs one at a time mixing after each addition.  Mix in the sour cream until blended.  In a small bowl mix together the flour and baking powder. Stir the flour mixture into the batter until just blended. {At this point I squeezed in a little fresh lemon juice} Add the blueberries and stir gently.  Pour the batter into muffin cups to the top. Bake for 25 minutes.  {I added grated lemon peel to the top half way through the baking process}

Makes 12 muffins

Enjoy your day tomorrow. I'll be on a deck, watching the river flow, with friends and muffins.

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