Did you have an amazing Labour Day weekend? I think everyone was maxing themselves out trying to squeeze out every last bbq, swim, picnic, beach, fun-filled activity before tomorrow…the first day back to school for many, or the unofficial end of summer. Waah waah waah!
For me, tomorrow is just another day but I’m completely wiped after a jam-packed weekend of hitting the Canadian National Exhibition (CNE)…food building, exploring the Elora Gorge, celebrating birthdays, making tomato sauce with family, spending time with friends, and squeezing in some laundry and chores. Hey, I didn’t say it was all exciting…
Summer may be slowly releasing its grip on us but there are still a few remnants of the lush growing season around us. I snatched up some coveted wild blueberries that only begin popping up in late August and made these WILD BLUEBERRY LEMON ALMOND MUFFINS. I love how fast and easy a batch of muffins can be whipped up and the flavour of these were so fresh and delicious. Summer can last just a few moments longer with these muffins…as you grab one running out the door.
I prefer to bake with wild blueberries since they do not explode during baking and hold their shape well. Because they are much tinier than traditional blueberries, you can be assured that every bite will explode with blueberry flavor. When fresh aren’t available, there is nothing wrong with using frozen wild blueberries. Be prepared that your batter may turn purple though!
The lemon and almond additions in this wild blueberry muffin recipe are the perfect compliment enhancing the fresh flavor of the blueberries. Did you know that wild blueberries deliver twice the antioxidant power of regular blueberries? This is a muffin worth waking up for. Happy September all!
enjoy | liz | xo
- 6 tbsp butter
- 3/4 cup sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 2 tsp vanilla extract
- 1/4 tsp almond extract
- 2 tsp freshly grated lemon zest
- 1 1/2 to 2 cups small wild blueberries, either fresh or frozen
- slivered almonds (optional)
- Preheat your oven to 375°F. Grease 12 muffin cups generously.
- In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating after each addition.
- In a separate bowl, whisk together the flour, baking powder and salt.
- Add the dry ingredients to the butter mixture, and stir until combined. Add in the milk, vanilla and almond extracts and lemon zest, mixing until smooth. Gently stir in the blueberries.
- Fill the muffin cups half full. Top with a few slivered options (optional). Bake for 25 to 30 minutes, until light golden brown. Remove from oven and allow to cool for 15 minutes.
- After 15 minutes, run a small spatula around the edge of one muffin to test if they are cool enough to be removed. Continue if first muffin is successful or continue to cool until muffins can be easily removed and place on wire rack to cool completely.
- NOTE: Frozen berries will probably turn your muffins blue, while fresh will keep the cake part golden.