Wednesday, July 21, 2010

Blueberry Lemon Muffins

When you're 9 months pregnant and in the middle of the third consecutive heat wave on record you tend to divide your time going between different air conditioned establishments. The Providence Public Library is chilly and full of distractions - just the type of place I need. During my last trip, I picked up Nigella Lawson's How to be a Domestic Goddess - love her, love this book, love sweet things (which this book is teaming with). Blueberries are all over our farmer's market so how could I not make these muffins?

Blueberry Lemon Muffins
Adapted from Nigella Lawson's How to be a Domestic Goddess (I added the lemon & vanilla)

6 T unsalted butter
1 1/3 cups all-purpose flour
1 1/2 t baking soda
2 t baking powder
1/4 cup sugar
pinch salt
1 T lemon zest
3/4 cup plus 2 T buttermilk
1 large egg
1 t vanilla
7 oz blueberries
12-cup muffin pan lined with paper cups

Melt the butter, and set it aside to cool for a little. Preheat oven to 400 F.

Combine all the dry ingredients in a bowl, and in a measuring cup beat together the buttermilk, egg, melted butter, and vanilla. Using a wooden spoon and a light hand, pour the wet ingredients into the dry and mix gently to combine. Don't worry about lumps: the important thing with muffins is that the mixture isn't over-worked. Fold in the blueberries, again keeping mixing to a minimum.

Spoon into the muffin cups - I use an ice cream scoop - and bake for 20 minutes, by which time the muffins should be risen and golden and firm on top. Eat warm or cooled as you like; Nigella likes warm, broken with fingers and smeared, mouthful by mouthful, with good unsalted butter and blueberry jam.

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