Lemon Blueberry Muffins Recipe

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Easy Blueberry Muffins Ingredients

• ⅛ tsp of fine salt
• ½ tsp of pure vanilla extract
• ¾ cup of sugar (and a little extra for sprinkling on top)
• 1 cup of unsalted butter (1 stick)
• 1 tbsp of lemon zest (finely grated)
• 1 cup of whole milk
• 1 tbsp of baking powder
• 1½ cups of fresh blueberries (rinse and dry them)
• 2 large eggs
• 2½ cups of all-purpose flour
• Freshly-grated nutmeg

Blueberry Muffins Directions:

1. Heat your oven to 425⁰ Place 12 cupcake liners in a muffin tin.
2. Mix the baking powder, sugar, salt, nutmeg, and flour in a bowl. Set aside.
3. Melt the butter in a microwave. It should melt in about 30 seconds.
4. Mix the butter, eggs, milk, vanilla, and lemon zest in a bowl.
5. Make a small hole in the middle of the dry mixture and pour the wet ingredients inside.
6. Stir the mixture with a wooden spoon till it is moist but still lumpy. Avoid over-mixing because your muffins will be dense if you do.
7. Add the blueberries. Pour the mixture into the muffin tin and divide evenly. Sprinkle sugar on top generously.
8. Put the muffin tin in the oven and decrease the temperature to 375⁰
9. Bake till the muffins turn golden brown (for about 25 minutes). Rotate the tin halfway through baking. Test one of the muffins with a toothpick. If it comes out clean, they’re done.
10. Remove the tin from the oven and place it on a rack to cool.
11. Remove muffins and serve.

Looking for a memorable and tasty Mother’s Day Gift?

Try making her a cupcake bouquet for Mother’s Day!

You can make these for your wife and ask your children to help you. You’ll have a wonderful time together as you equip them with vital life skills. Young kids love to help around the kitchen and this could be the perfect moment to teach them all they need to know about creaming butter and sugar and measuring flour.

Would you make some changes to this Mother’s Day brunch recipe?

Mothers Day Brunch: Italian Garden Frittata

Image via: Egleg Raziani

Ingredients:

• A cup of chopped mushrooms
• 3 tablespoons of butter
• ¼ cup of chopped onions
• One finely chopped garlic
• Thin strips of ½ red bell pepper
• A cup full of sliced Zucchini
• A pinch of ground pepper
• A teaspoon of fresh basil or a pinch of dried basil
• A teaspoon of Oregano or just a pinch of dried Oregano
• 4 eggs
• ¾ cup parmesan cheese

Image via: Simply Recipes

Directions:

1. Heat a non-stick pan and add the 3 tablespoons of butter. Add the green bell pepper, chopped onions, garlic and zucchini.
2. Stir the ingredients over medium heat for about 5 minutes.
3. Break the eggs into a cup, add two tablespoons of water, and whisk them lightly with a fork until the two elements combine.
4. Add a third of the parmesan cheese to the whisked eggs, leaving 2/3 for later. Add the eggs and the rest of the ingredients to the pan.
5. Cover the pan but allow some room for the steam to escape. Continue cooking until the eggs are completely cooked. This should take approximately 7 minutes.
6. To serve: Remove the pan from the stove. Use a spoon to lift the edges of the Frittata. This will lift the edges so that you can slide it onto a plate.
7. You may now add the parmesan cheese that you had not used before. You may also add any sauce of your choice.

Image via: The Garden Chef

Chicken and Shrimp Options

This recipe takes less than 20 minutes to prepare. You could make it more interesting by using shrimp or chicken.  If you want to experiment a little bit, you can substitute 3 cups of shrimp or chicken for the eggs in this recipe. You can also add some fresh veggies or herbs to spice it up.

The Frittata is fairly low in calories even when you add shrimp or chicken. It is a delicious Mother’s Day recipe perfect for both brunch and dinner. It is also one of the best recipes for the occasion that is easy to prepare.

Would you consider preparing Italian Garden Frittata for Mother’s Day?