Index of Recipes

Monday, February 1, 2021

Citrus Blueberry Muffins


Winter is the time for citrus in So. California.  The kumquat trees are dripping with orange fruit and the girls pick more every day.  Today I saw some lemons that had fallen to the ground when I was running so I rescued a couple and then picked a few oranges off our own tree and wanted to make some muffins.  After glancing through my shelf of recipes books, I couldn't find anything like the idea I had in my head so I used an Alton Brown "Old-School Muffin" recipe as the basis for these.  The citrus was subtle but good and the blueberries were a nice addition.  

Instead of using the citrus juice in the recipe, I used the peel of the lemon and orange and put it in the food processor with the sugar until it looked like this: 

I maybe should have pulled them from the oven a couple of minutes sooner but they were delicious!


Citrus Blueberry Muffins
makes 1 dozen

Ingredients:
1 lemon
1 orange
1/2 cup sugar
1/2 cup vegetable oil
1 cup plain greek yogurt
1 egg + 1 egg yolk
2 1/4 cup flour
2 tsp baking powder
1 tsp baking soda
1 cup blueberries

Step 1:  Peel the zest of one lemon and one orange with a vegetable peeler (trying not to get too much of the white pith).  Combine with 1/2 cup sugar in a food processor or mini chopper and pulse until well combined.

Step 2:  Put that citrus sugar in a bowl and add vegetable oil, plain greek yogurt, 1 large egg, and 1 egg yolk.  Whisk together until smooth.

Step 3:  In a different bowl, combine flour, baking powder, and baking soda.  

Step 4:  Pour the wet ingredients into the dry ingredients and stir until just combined (don't overmix).  Add  blueberries.

Step 5:  Put batter into a greased muffin tin (makes 1 dozen) and bake in a 375 degree oven for 18 minutes.  Cool on a wire rack.