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No Brioche Plum Tart here today. I usually have to give the majority of my Tuesday with Dorie baked goods away, and I wasn’t about to go through the effort of brioche making just to give it all away to some coworkers.

Instead, I give you blueberry lemon muffins a la Dorie. I make muffins pretty much on a weekly basis so that we can always grab one out of the freezer for breakfast in the morning. So I like to experiment and try different muffins. However, blueberry muffins are one of both of our favorites. So whenever I see blueberries on sale I pick up an extra container for muffins.

This is a super easy lemon blueberry muffin, which is pretty much the same recipe that I used for my lemon poppy seed muffins. The original lemon poppy seed muffin recipe came from Baking: From My Home to Yours by Dorie Greenspan, which I just adapted to a lower in saturated fat version. I actually liked this version with the blueberries better.

I used some fresh blueberries and I love how bountiful they look here. They really pop against the yellow muffin, not to mention that they are also absolutely delicious.

Make these. Trust.

Follow up:

Blueberry Lemon Muffins
Adapted from Baking by Dorie Greenspan by Sara at imafoodblog.com

• 2/3 cup sugar
• zest and juice of 1 lemon
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup low fat buttermilk
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup canola oil
• 1 small container blueberries (about 6 oz)

1. Center a rack in the oven and preheat oven to 400F. Prepare your muffin pan or whatever muffin cooking apparatus you will be using, and place on a baking sheet.
2. In a large bowl, rub together the sugar and lemon zest until the sugar is moist and you can smell the lemon.
3. Whisk in the flour, baking powder, baking soda, and salt.
4. In another bowl or measuring cup, whisk together the buttermilk, eggs, vanilla, lemon juice, and canola oil until well blended.
5. Pour the wet ingredients over the dry ingredients and with a rubber spatula gently and quickly stir to blend. Do not over-mix.
6. Stir in the blueberries. Divide the batter evenly in 12 muffin cups, I like to use an ice cream scoop to measure this out.
7. Bake for 18-20 minutes or until the tops are golden brown and a cake tester comes out clean. Allow the muffins to cool for about 5 minutes, and then remove them from the molds and let cool to room temperature.

These were really good. I like my muffins with a lot of blueberries.

Ace Rothstein: From now on, I want you to put an equal amount of blueberries in each muffin.
Ace Rothstein: …An equal amount of blueberries in each muffin.
Baker: Do you know how long that’s going to take?
Ace Rothstein: I don’t care how long it takes. Put an equal amount in each muffin.

Haha, great scene from a great movie