Contest: Farmers' Market Muffins

I love the farmers' market.. In theory.  I just wished it happened in the evenings instead of during my weekend sleep window.  If I roll out of bed at 10ish then it's hard to get it all together and make it before they end.  Farmers' markets are made for early riser and so unfortunately I only make it from time to time.  Last weekend though I just barely made it for fresh, local blueberries - a must have for my muffin recipe!

I also made the sleep sacrifice for the kickoff of Placer Grown’s Taste Bud Giveaway!  Beginning yesterday nine Foothill farmers’ markets opened for your shopping pleasure.  So many delicious items are already in season.  If you’re anything like me then you love local produce, wine and all things FREE!   Keep checking back for the freshest things going on in Placer County, but for now make sure you enter to WIN!

{Recipe adapted via Eat Cake For Dinner}

Topping

  • 1/4 c. sugar
  • 1 1/2 tsp. grated lemon zest

 

Muffins

  • 2 c. fresh blueberries, picked over
  • 1 1/8 c. + 1 tsp. sugar
  • 1 1/2 tsp. grated lemon zest
  • 2 1/2 c. all-purpose flour
  • 2 1/2 tsp. baking powder
  • 1 tsp. salt
  • 2 large eggs
  • 4 Tbl. unsalted butter, melted & cooled slightly
  • 1/4 c. vegetable oil
  • 1 c. buttermilk
  • 1 1/2 tsp. vanilla

Preparation

1.  For the topping: Pulse the sugar and lemon zest together in food processor until just combined; set aside.  

2.  For the muffins: Preheat oven to 425 degrees.  Spray a standard muffin tin with vegetable oil spray (or line with paper liners and spray).  Bring 1 cup of rinsed blueberries and 1 tsp. of the sugar to a simmer in a small saucepan over medium heat.  Cook, mashing the berries with a spoon several times and stirring frequently, until the berries have broken down and the mixture is thickened about 6 minutes.  Transfer to a small bowl and cool to room temperature, 10-15 minutes.  

3.  Whisk the flour, baking powder and salt together in a large bowl.  Whisk the remaining 1 1/8 cups sugar with the lemon zest until fragrant.  Then add the eggs, one at a time until thick and homogeneous, about 45 seconds.  Slowly whisk in the butter and oil until combined.  Whisk in the buttermilk and vanilla until combined.  Toss the remaining cup of blueberries with one tablespoon of the flour mixture.  Using a rubber spatula, fold the egg mixture and the remaining blueberries into the flour mixture until just moistened.  The batter will be very lumpy with a few spots of dry flour; do not overmix.  

4.  Fill muffin cups 1/2 full with batter and top with a spoonful or so of the cooked berry mixture.  Use a toothpick and swirl together.  The batter should completely fill the cups and mound slightly.  Divide the remaining cooked berry mixture between muffin cups.  Sprinkle the lemon sugar evenly over the muffins.  

5.  Bake until the muffin tops are golden and just firm, 17 minutes, rotating the muffin tin halfway through.  Cool the muffins in the muffin tin for 5 minutes, then remove to a wire rack and cool 5 more minutes before serving.  Yield: 16 muffins. 

 

I N S T A G R A M

 

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