Catalogue

Buttermilk Blueberry Lemon Muffins

Ingredients:

1 cup butter at room temperature

1 ½ cups sugar

4 eggs

2 ½ tbsp lemon juice

2 tbsp grated lemon zest

1 tsp vanilla

3 cups flour

2 tsp baking powder

1 tsp baking soda

½ tsp salt

1 cup Harmony Organic buttermilk

2 cups blueberries

Glaze:  (optional)

1 ½ cups icing sugar

3 tbsp lemon juice

1 tbsp lemon zest

Method:

Preheat oven to 375 degrees F (190 C).  Beat the butter until light and fluffy, approximately 3 minutes.  Gradually add the sugar and beat for 1 minute longer.  Add the eggs one at a time.  Add the lemon juice, lemon zest and vanilla.  (The mixture may curdle, but this is no cause for alarm.)

In a separate bowl, sift the flour, baking powder, baking soda and salt together.

Add the dry mixture to the butter mixture alternately with the buttermilk in three additions beginning with the flour mixture.  When fully mixed, gently fold the blueberries into the batter.  Spoon in muffin tins.  Bake 20-25 minutes or until golden on top and baked through.  Remove from the oven and place on a cooling rack.  Let the muffins rest 3 minutes to firm up a little before removing from the tins.  Cool a little longer but glaze while they are still warm.

To make the glaze:  combine icing sugar, lemon juice and lemon zest in a small bowl.  Place a cookie sheet under the rack of cooling muffins to catch any drizzle.  Gently spread each warm muffin with a little glaze.