I live in Colorado, and apparently this means freak snowstorms, regardless of the month or season. Yesterday I woke up to a wintry mix of ice and snow, which eventually turned into just snow throughout the day. This weather anomaly continued through this morning, and has, hopefully, finally subsided. I didn’t realize that by moving here I was signing myself up for practically summer snow… where have my clear-cut seasons gone?
Despite my incredible sadness from the drop in temperatures and accumulation of unseasonal precipitation, I managed to make the most of my weekend. Although long outdoor runs were not in the equation, I was able to work in 4 miles on Saturday and a necessary trip to the gym on Sunday (thanks, but no thanks cruel and twisted weather gods!). On Saturday, I celebrated my sorority’s Founder’s Day with nearly 20 women from the Denver metro area. Thankfully the day started off sunny and lovely, and we were able to enjoy a beautiful brunch at a sister’s home in Ken Caryl Valley.
If you’re familiar with the Denver area, you probably know the enormity that is Littleton. I, however, did not know how far west Littleton stretched, until I was driving into the foothills and emerged into a beautiful valley, surrounded on all sides by lovely little peaks. I love that almost three years into living here, I am still discovering something new!
For the event, each lady brought an item for the potluck brunch. Given that I would need to prepare something Friday evening, I wanted to make something easy and universally well-liked. Obviously that meant blueberry muffins!
I love blueberries (hello, amazing source of antioxidants!) and I adore lemon, thus my lemon cakes. So what better way to usher in the summertime than combining my favorite ingredients? Blueberry muffins may be a favorite go-to for muffin-makers, but I have had many boring blueberry muffins in my day. Adding lemon really brightens the flavor and makes the muffins light and fluffy, rather than dense and dull. I found a fairly basic recipe on Foodnetwork.com but jazzed it up with a little more lemony flavor!
Blueberry Lemon Muffins
2 ½ cups unbleached all-purpose flour (I utilized Hungarian High Altitude Flour)
¾ cup sugar Baker’s Sugar
1 tablespoon baking powder
1/8 teaspoon fine Kosher salt
Freshly grated nutmeg (or 1 tsp of pre-grated nutmeg)
½ cup (1 stick) unsalted butter, melted
1 cup heavy cream
2 large eggs, at room temperature
The zest of one lemon
The juice of one lemon
½ teaspoon pure vanilla extract
1 ½ cups fresh blueberries, rinsed and dried
Preheat the oven to 425 degrees F. Line a 12-muffin tin with cupcake liners and set aside. (My batch resulted in 18 muffins rather than 12.)
Whisk the flour, sugar, baking powder, salt, and nutmeg together in a medium bowl and set aside.
Melt the butter, and then whisk the cream, eggs, lemon zest, lemon juice and vanilla with the butter.
Make a small well in the center of the dry ingredients. Pour wet ingredients into the well, then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will be dense. Gently fold in the blueberries. Divide the batter evenly into the muffin tin and sprinkle the tops with vanilla sugar or granulated sugar.
Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean. Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.