Lemon Blueberry Muffins

I have been craving muffins for weeks now but I haven't had the will to make them. Today, I couldn't wait any longer.

I used a recipe from Williams Sonoma for dried cherry muffins. You used to be able to go into a store and ask to look through their recipe cards and take what you liked home. Today, you have to go online to get them. I guess it's easier that way, but I like having the "card" that fits in my recipe box.

I changed the cherries to blueberries and I added a little lemon oil to the recipe. I also like my muffins with a crumb topping. Since these aren't too sweet, the crumb topping was just perfect. I used American Spoon's dried blueberries which are the best. If you haven't had the chance to try any of their products, I would suggest you go out and find a couple of jars of their marmalades or butters. If you can't find them locally, go to their website. I had the chance to visit their store in Charlevoix, Michigan, a couple of summers ago and I was like a kid in a candy shop. I had to ship boxes of goodies to everyone I knew that would appreciate them. Everything is so good.

Here's the recipe:

• 3/4 C dried blueberries
• 2 T orange liqueur
• 2 C flour
• 3 t baking powder
• 1/2 t salt
• 1/4 C sugar
• 1 egg
• 1 C milk
• 4 T unsalted butter, melted
• 1/4 t lemon oil or 1/2-t lemon extract

Place blueberries in small ovenproof bowl and stir in liqueur. Cover tightly with foil and heat in a 375 degree oven for 5-10 minutes until berries have absorbed liquid. Sift together flour, baking powder, salt and sugar. In another bowl, combine egg, milk, lemon extract and melted butter. Quickly fold in the dry ingredients then stir in the berries. Fill greased muffin pan two-thirds full. Bake in a preheated 375 degree oven for 20-25 minutes.


I enjoyed one with tea while the "men" were watching the Super Bowl this evening. There's nothing like a warm muffin to satisfy the soul.

Enjoy.