makes about 18 standard sized muffinsI love Michigan. It is the epitome of summer fun, food, and family. My Nana and Poppe live on Walloon lake and my family comes to visit almost every year. I get the same warm, cozy feeling when I come to visit each time. The days are planned around outdoor activities and what we will be eating for breakfast, lunch, coffee time, and dinner.
Michigan is completely opposite from Utah in that it rains a hell of a lot more. I doubt the average Michigander even knows what a wildfire is(just kidding, but you get the point). This morning I woke up to grey skies and trees blowing in the wind. So, what does a grey day call for? Making muffins of course!As I was doing my annual rummaging around the house, I stumbled upon a cookbook titled Muffins by Elizabeth Alston. I think my mom gave it to my Nana as a birthday present a long while ago and I decided to take a look at some recipes. The “Fresh Lemon and Ginger Muffins” looked good, but I thought some sort of fruit needed to be thrown in there. I looked in the fridge and, wham(!), fresh blueberries!
Alright, enough chitter chatter, let’s get down to business.
What you’ll need:
2 tablespoons finely chopped and peeled ginger root
1-2 lemons, scrubbed and towel dried
1/2 (1 stick) butter at room temperature
1 cup granulated sugar
1 teaspoon baking soda
1 cup buttermilk (plain yogurt works too)
2 cups all-purpose flour
1/4 freshly squeezed lemon juice
2 tablespoons granulated sugar
Get to work:
Preheat the oven to 375˚F and line the muffin tins with baking cups. Finely chop the ginger and finely grate the lemon peel making 2 tablespoons of zest.
Beat the butter and 1 cup of sugar in an electric mixer until fluffy and you can’t hear the sugar grinding at the bottom of the bowl. Add one egg at a time. Add ginger and lemon zest.
While you’re waiting for the wet ingredients to mix, add the baking soda to the buttermilk. Make sure you put your measuring cup into a bowl because the chemical reaction between the buttermilk and baking soda causes the mixture to bubble over the cup and make a mess. Yes, I forgot science happened and made a mess…my chemistry teacher would be shaking her head right now. (Sorry Mrs. Jones).
Add a third of the flour mixture to the ginger mixture. Alternate adding the flour and the buttermilk mixture until everything is mixed in. Lastly, turn off the electric mixer and fold in the blueberries with either a spatula or a wooden spoon.
Scoop muffins into the tins until they are about 3/4 of the way full. Bake for 18-20 minutes
While the muffins bake, mix 2 tablespoons of lemon juice and 2 tablespoons of sugar until the sugar is dissolved. Remove the muffins from the oven and let them cool for 5 minutes. Lightly glaze the muffins with the lemon juice mixture.
Adapted from Elizabeth Alston’s “Fresh Lemon and Ginger Muffins”