Meyer lemons. I really hate to admit this but…I’m a little terrified of them. Still. Even after making a mind-blowing muffin with them, even after Nate ate every single one and talked about how delicious they were, even after….even after everything I’ve been through with them.
Have I mentioned I’m a little wary of change things that are new?
Bet you couldn’t tell that anyway, right?
The reality is that Meyer lemons are kind of amazing, despite my ridiculous fear of the unknown. They’re a cross between a lemon and an orange and have this incredibly lemony-citrus smell. Think lemon, but 20x stronger. And 20x more flavor.
Pair that with blueberry muffins that would make Martha Stewart sing praises and we’ve got ourselves a big fat muffiny winner.
What’s that? Muffiny isn’t a word? Well, methinks you should embrace the change 🙂
- 3 cups flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup sugar
- 1/2 cup sour cream
- 1 cup yogurt
- 2 eggs
- 1/3 cup canola oil
- zest of 2 Meyer lemons
- 1/4 cup juice from Meyer lemons
- 1 cup fresh or frozen blueberries
Preheat oven to 350. Grease a muffin pan or line with muffin cups. In a large bowl combine the sugar, sour cream, yogurt, egg, oil, and lemon juice. Add the dry ingredients and gently stir till just combined. Fold in the zest and the blueberries. Scoop into a standard muffin pan, about 1/4 cup of batter per muffin cup. Bake at 350 for 25-30 minutes, or until golden brown and a toothpick comes out clean. Devour warm with a little butter or at room temperature.
***Edited to say: After reading your comments about the muffins not rising and browning correctly I did some research and have adjusted the recipe as needed. Sorry for the confusion – apparently pregnancy brain means I forgot to write down all of the ingredients! Thanks for your patience!***