Lemon Blueberry Muffins

I'm catering a Brunch this weekend and made these wonderful little bites.   Lemon and blueberries make a great combination and I made them mini to just pop in your mouth.

Lemon Blueberry Muffins

Ingredients:

• 3/4 C unsalted butter, room temperature
• 1 C sugar
• 1/2 C brown sugar
• 3 large eggs, room temperature
• 1 t vanilla bean paste
• 1 T lemon extract
• 1 C sour cream
• 1/4 C milk
• 2 1/2 C all purpose flour
• 2 t baking powder
• 1 t baking soda
• 1 t salt
• 1 pint fresh blueberries
• zest of 1 lemon

Directions:   Preheat your oven to 350 degrees and prep your pans, whether regular muffin tins with paper cups or mini muffin pan sprayed with cooking spray.

In a mixer, cream the butter and sugar until light and fluffy, about 5 minutes.   Add eggs, one at a time, mixing well then add vanilla, lemon extract, sour cream and milk.

In a separate bowl, sift together the flour, baking powder, soda and salt and add to the batter and blend until just mixed.   Fold in blueberries and lemon zest.

Scoop batter into prepared pans, filling 3/4 full and bake.   If making regular sized muffins, bake 25 minutes and if making mini muffins, bake 15 minutes.   They will be lightly browned on top.   Delish!

Blueberry Buttermilk Pancakes

Even on Sunday mornings I get up rather early and enjoy the peacefulness of a quiet home alone.  It's my time to just be...
silent, still, serene.

perfect sunrise 

As the coffee was brewing, I noticed a container of blueberries and knew they would compliment my fluffy buttermilk pancake recipe.   It has simple ingredients but it's the buttermilk that makes it taste as wonderful as it does.   I like to toss the blueberries into each pancake after I ladle it onto the griddle.   One flip and they cook up, soft and juicy.   Top with a pad of butter and warm maple syrup - I didn't have to call anyone to the breakfast table, they were just waiting for me to finish!

Blueberry Buttermilk Pancakes

Ingredients:

• 2 C flour
• 2 T sugar
• 2 t baking powder
• 1 t baking soda
• 1 t salt
• 11/2 C buttermilk
• 2 eggs
• 1/4 C canola oil
• 1/2 C fresh blueberries

Directions:   In a large bowl, combine the flour, sugar, baking powder, soda and salt, mixing to combine.   Meanwhile, preheat your griddle over medium-high heat and lightly oil.   In a bowl, mix together the buttermilk, eggs and oil using a whisk.   Pour the wet ingredients into the dry ingredients and mix gently, basically until just blended and do NOT over stir.   Ladle pancake mix onto the griddle (about 1/2 C) and add the blueberries.   Flip when browned to cook the other side.   Serve immediately with butter and warmed syrup.

toss the blueberries into the pancake on the griddle

Emma likes *lots* of syrup

just can't resist this delicious stack