Thursday, May 16

Blueberry Muffins with A Tangy Lemon Sauce


This Blueberry Muffin recipe has been with me since 1983. At the time, I worked for a wonderful couple that were and are great friends of our family, Bill and Christine Chaney. Ms. Chris was old school...which I happen to think is pretty terrific. There are several standing facts I know to be true about this wonderful woman. She LOVES the Lord. She LOVES Mr. Bill and her family. She LOVES that business..... and at 9 am every Saturday morning Ms. Chris is gettin' her hair "done" at the beauty parlor. Meaning only one thing... she would be late to work and she would be packing a box of her homemade Blueberry Muffins. To be sure, Ms. Chris was a lover of recipes. ALL RECIPES. She loved to pour over magazines looking for new recipes, she talked about recipes and she asked others for recipes when she ate something she really liked. In general she was looking for that next inspired recipe. She was and still is an amazing cook and friend....thanks for the INSPIRATION Ms. Chris and keep on cooking!

BLUEBERRY MUFFINS
Yields: 1 dozen
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INGREDIENTS:
  • 1 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1-1 1/2 cups fresh or frozen blueberries*
WHAT TO DO:
Combine dry ingredients in a mixing bowl; set aside. Combine the egg, oil and milk, mixing well. Add to dry ingredients and stir until just moistened. 
Fold in Blueberries. Line your muffin tin with paper cups and fill about 3/4 full with batter. 
I use an ice cream scoop, it's just easier and you are assured that all of your muffins will come out about the same size. 
I also add just a few extra berries on top of my muffins before putting them in the oven, it makes for a pretty muffin...if you are into that sort of thing. Bake at 400 degrees for 20-25 minutes.  
Serve HOT out of the oven! Sauce or no sauce, these Blueberry muffins are hard to beat.

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TANGY LEMON SAUCE

Mainly because I am Ka-RAZY about lemons and I firmly believe everything is better with lemon on it, I usually make a simple tangy lemon sauce to brush or drizzle on my muffins while they are hot. With minimal effort and maximum results, it's hard to beat my FAVORITE muffin sauce of all time! Once I pop my muffins in the oven, I add these few ingredients to my smallest sauce pan and I let my sauce cook slowly as I'm picking up my kitchen. I hope you enjoy it as much as I do, your family will be thrilled. It's the little quiet things that make life sweet.

INGREDIENTS
1/3 cup heavy whipping cream 
OR
1 stick unsalted butter
Zest and Juice from a large lemon
1/4 - 1/3 granulated sugar {I use only 1/4 cup sugar...I like tart}



WHAT TO DO
Add all ingredients to a small saucepan. Bring to a low boil; immediately turn down your heat to low. Stir occasionally as sauce simmers 5 minutes. When the muffins come out of the oven,  remove them from the muffin tin and place on a cooling rack. While muffins are hot brush or drizzle with the Tangy Lemon Sauce, letting it soak into the muffins.  YUM! * I use Dole Frozen Blueberries during the winter months, they are great.
MAKE SURE NOT TO USE CREAM AND BUTTER, ONLY ONE OR THE OTHER!



THIS IS ALL THAT WAS LEFT...
ENJOY!
~THE DOMESTIC CURATOR~
RONDA


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