Blueberry Lemon “Muffin Tops”

by

Like just about everyone and their mom, I went wild for fresh blueberries this summer. The first few quarts I purchased were promptly consumed, fresh as can be. However, the third quart I bought wasn’t so sweet, so what seemed the natural conclusion to me was to bake them into something sweet and tasty.

Blueberry Lemon Muffin Tops

Blueberry Lemon "Muffin Tops"

Because I often rush out the door in the morning, I don’t always have time for a hot breakfast, which is my preference. Cereal is hard to pack and go if you’re driving (or carpooling), and every time I buy milk and leave it at work so that I can eat when I get in, I end up wasting most of it (because my commute is 45-60 minutes long, I am also starving by the time I get to work). Blueberry scones seemed to be a good bet, and so that’s the idea I went with.

Fold the blueberries gently into the batter mixture.

Fold the blueberries gently into the batter mixture.

INGREDIENTS

  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 6 oz. vanilla yogurt
  • 1 tablespoon lemon juice
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1/4 cup butter
  • 1 cup fresh blueberries
  • GLAZE:
  • 1/2 cup powdered sugar
  • 1 tablespoon lemon juice

DIRECTIONS

  1. Preheat the oven at 400 degrees F.
  2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, combine the yogurt, lemon juice, egg, and butter.
  4. Stir this into the bowl of dry ingredients until moistened. Gently fold in the blueberries.
  5. On a greased baking sheet (or one covered in parchment paper), drop heaping tablespoonfuls 2 inches apart. Bake at 400 degrees F for 15-18 minutes or until lightly browned.
  6. Combine glaze ingredients and drizzle over warm scones.
Batter up!

Batter up!

While these are in a way, “scones,” they’re too soft and moist really to live up to the name, and so that’s why I call them “muffin tops” (not because they’ll give you a muffin top–unless you eat the whole batch in one sitting). They have the texture and taste of a muffin top without the…what would you call it? Muffin tower? Muffin pole?

Baked and glazed

Baked and glazed

Please note, if your blueberries are a little more on the sour side, you might want to add a little more sugar to the batter, otherwise the tartness of the blueberries with the lemon might make your pucker a little more sour than you’d like.

About these ads

Tags: , , ,

2 Responses to “Blueberry Lemon “Muffin Tops””

  1. Sam Says:

    thanks for the delicious recipe!!

  2. Recipe Master List « matzo&rice Says:

    […] blueberry lemon muffin tops […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


Follow

Get every new post delivered to your Inbox.

%d bloggers like this: