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I think this day is underappreciated! February 20, 2022 is National Muffin Day this year. There is even a National Muffin Day celebration where people can bake and donate muffins to people experiencing homelessness in their cities. The organization also donates money for each muffin baker to homeless causes. Check it out: National Muffin Day.org.
Here are a couple of muffin recipes to celebrate the day with. Enjoy!
Blueberry Lemon Muffins
Blueberry and lemon are a match made in heaven. Once you try these blueberry lemon muffins, you will never want them any other way. These muffins bake up light, tender, and perfectly golden brown.
- I recommend organic lemons since we are using the zest. Lemons should be zested first, then juiced. You can refrigerate excess lemon zest or juice in small glass containers up to two weeks.
- I also recommend fresh blueberries. You can substitute frozen blueberries; however, be sure to keep them frozen until ready to combine. Do not defrost or the batter will discolor, and the berries will become mushy.
Blueberry Lemon Muffins
- 2 c. all-purpose flour
- ¼ t. salt
- 2 t. baking powder
- ½ t. baking soda
- ½ c. sugar
- 2 lemons zested and juiced
- 2 large eggs
- ¼ c. vegetable canola or other neutral-tasting oil
- ½ c. plain yogurt or sour cream
- ¼ c. freshly squeezed lemon juice
- 3 T. honey preferable local
- 2 c. fresh blueberries
- Optional: Sprinkle muffin tops lightly with additional sugar before baking for added sweetness
- Preheat oven to 400°F. Line a 12-cup muffin pan with paper liners.
- Add flour, salt, baking powder, baking soda, sugar, and 1 tablespoon of lemon zest to a large mixing bowl. Whisk until combined and fragrant from the lemon zest. Add the blueberries and gently toss to coat the blueberries with the flour mixture. This step helps to keep the berries from settling on the bottom of the muffin.
- Add eggs, vegetable oil, yogurt, lemon juice, and honey to a small mixing bowl. Whisk to combine.
- Pour the liquid ingredients into the dry and gently fold with a spatula or a large spoon until just combined. Be sure not to overmix the batter or the blueberries will bleed, and the muffins will be dense.
- Divide the batter between the prepared muffin cups.
- Bake 18-20 minutes or until golden brown and a toothpick or cake tester comes out clean.
- Remove from oven and cool on cooling rack at least 20 minutes before serving. Enjoy!
- Organic lemons are recommended since we are using the zest. Lemons should be zested first, then juiced. Excess lemon zest or juice can be refrigerated in small glass containers up to two weeks.
- Fresh blueberries are recommended. Frozen blueberries may be substituted; however, be sure to keep them frozen until ready to combine. Do not defrost or the batter will discolor, and the berries will become mushy.
This banana nut muffin recipe is also a great muffin to celebrate National Muffin Day.
Recipe here: Banana Nut Muffins
If you make either of these recipes, let us know in the comments!!
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