after a week of dismal rain and overcast skies, i woke up this morning to sunlight streaming through my window. it’s the first sunny morning i can remember in awhile, and it’s also the first morning i’ve woken up without being in immediate pain from my fall last week.
i was going through the automatic motions of making coffee, trying to figure out what i was craving. sunshine can have that effect on me – one minute i’m happily eating chili in june, the next i need something fresh and light, something that speaks of hot weather and sunny skies. i’m not much of an optimist, but i really love the summer. i think if you were born in a sunny state, even if you didn’t strictly grow up there, it never really leaves you – and i was born in southern california.
what did i want? pancakes with honey? a peppery, cheesy omelette? croissants?
for me, the ultimate summer combination is lemon and blueberries. i know, it’s not that unique – but it’s so delicious. i love lemons to a ridiculous degree, and try to sneak lemon juice or zest into anything i can think of. but when i can make it the star of the show, especially with fresh blueberries, i’m a happy girl.
if you’re reading this, and you find yourself suddenly craving these muffins, don’t worry – it takes about 35 minutes from conception to eating. 10 to make, 20 to bake, 5 to cool, and you’ve got breakfast/lunch/snacks/your meals for the next 2 days (that’s me).
this recipe is slightly adapted from food & wine, and makes 1 dozen muffins.
1 3/4 cup flour
1 cup sugar
2 tsp baking powder
1 tsp salt
1 cup blueberries (plus extras to stick on top)
1/2 cup milk
1/4 cup vegetable oil
zest and juice of 1 lemon
preheat oven to 350 degrees, and grease a muffin pan with butter or oil. in an medium bowl, combine flour, sugar, baking powder and salt. add blueberries and stir very gently until just mixed. in another bowl, whisk eggs, milk, oil, lemon zest and lemon juice. gently combine wet and dry ingredients, stirring until just mixed. carefully spoon into muffin pan. fresh blueberries tend to sink to the bottom, so if your muffins look like plain lemon ones after they get into the pan, stick a few extra berries on top of each muffin, pressing in gently. bake for 20-24 minutes, until just golden brown and a toothpick comes out clean. cool in pan for 5 minutes, then allow to cool on rack until ready to eat.