AskChefDonna

Stony Point Center Farmer Will Summers and the farm team planted blueberry bushes on the farm here at Stony Point Center four or five years ago in the Elysium garden by the greenhouse. I helped Farmer Will pick some last Tuesday during our SPC staff farming time. After that, I had so much fun creating what I believe is a delicious and versatile blueberry muffin recipe. I love basic recipes that can be changed to accommodate different tastes and dietary needs. I think this one is a keeper.

   

My favorite combination with blueberry is lemon, so I added a lemony twist to my blueberry muffins. As you will see in "It's your dish, "the section of the recipe where I give you alternatives, you can leave out the lemon and add different flavorings to fine-tune the recipe to your personal taste. I tried the recipe with blueberries fresh from the garden and with frozen blueberries. Both batches were equally delicious. Isn't it awesome that you can pick or buy berries during the blueberry season (from now until September in Stony Point, New York) and freeze some to use later? Give this recipe a try and let me know how they turn out. Post pictures of your muffins on our Facebook page and please share it with your friends. Who doesn't enjoy a delicious fresh blueberry muffin?   

And of course, if you have any cooking questions, I'd love to hear from you. Please email Chef Donna at askchefdonna@stonypointcenter.org with questions about this recipe or any other meal-prep, cooking questions!    

 

LettuceWrapBarStony Point Center Blueberry Muffins

Yield: 8 medium-sized muffins  

Preheat oven to 400  

Bake 20 minutes or until a toothpick stuck in the middle comes out clean  

 

Ingredients 

  • 1 1/2 cups unbleached flour  
  • 3/4 cup sugar  
  • I/2 teaspoon salt  
  • 2 teaspoons baking powder  
  • 1/3 cup vegetable oil  
  • 1 large egg  
  • 1/3 cup whole milk   
  • 1 teaspoon lemon extract  
  • 1 teaspoon fresh lemon zest  

You will need  

Muffin pan lined with papers  

Toothpick for testing

 

Let’s get Cooking  

  1. Sift together: flour, sugar, baking powder and salt.  
  2. In another bowl, mix: oil, egg, milk, lemon extract and lemon zest.  
  3.  Fold the wet ingredients into the dry mix. Fold in blueberries and toppings from "It's Your Dish" below.   
  4. Fill eight muffin papers. Bake. Eat. Enjoy!  

 

Notes 

If you really love crunchy broccoli, skip blanching it and just sauté it.  

If you love mushy broccoli, blanch the broccoli for a few minutes more than in the instructions. 

 

‘It’s your dish!’ Substitutions and additions to make it your own  

  • Substitute part or all the blueberries with another topping such as cutup strawberries, peaches, fresh or dried cranberries, raisins, chocolate chips (white, milk semisweet, dark) or shredded coconut  
  • Make it vegan: Mix one tablespoon ground flaxseed meal with three tablespoons of water to substitute the egg. Be sure to let it sit for 15 minutes before adding it to the recipe. For the milk, you can substitute almond milk or soy milk.  
  • Substitute the whole milk for buttermilk.  
  • Or, substitute the lemon extract for real vanilla extract or strong cold coffee.   
  • Instead of the lemon zest, try lime zest or orange zest or you might want to just omit the zest.  
  • Try sprinkling a little cinnamon sugar on top of each muffin before baking to add another level of flavor and a bit more sweetness.