Lemon Blueberry Muffins

THE VERY BEST BLUEBERRY MUFFINS yield: 16 MUFFINS prep time: 20MINUTES MINScook time: 16MINUTES MINStotal time: 36MINUTES MINS INGREDIENTS 1 cup (212 g) granulated sugar ½ cup neutral-flavored oil (like vegetable, canola, grapeseed) ½ cup milk or buttermilk 2 large eggs 1 tablespoon fresh lemon zest (see note) 1 teaspoon vanilla extract 2 cups (284 g) all-purpose flour 1 ½ teaspoons baking powder ½ teaspoon salt ¼ teaspoon baking soda 2 cups (340 g) blueberries, fresh or frozen (don't thaw if frozen) 1-2 teaspoons all-purpose flour ⅓ to ½ cup coarse sugar, for topping (optional) INSTRUCTIONS Preheat oven to 375 degrees F. Line two muffin tins with paper liners or lightly grease with cooking spray (the recipe makes 16 muffins). In a large bowl, whisk together the sugar, oil, milk (or buttermilk), eggs, lemon zest, and vanilla until well-combined. Add the flour, baking powder, salt and baking soda and mix until a few dry streaks remain. Don't over mix. Toss the blueberries with the 1-2 teaspoons flour and then add the blueberries and flour to the batter. Stir and fold gently so as not to crush the blueberries. Mix until the batter is just combined. Don't over mix. Fill muffin liners about 2/3 full and sprinkle each muffin with coarse sugar (optional). Bake for 16-18 minutes until the tops spring back lightly to the touch. Remove from the oven and immediately remove the muffins from the tin to cool completely on a wire rack. NOTES Lemon zest: you can leave out the lemon zest if you don't have it on hand, but if you do have it, I encourage you to use it! It adds a very subtle bright lemon note to the muffins. Coarse sugar: the coarse sugar for topping is also optional. I love the craggy/crackly top it gives the muffins. You can use turbinado or regular granulated sugar in place of the coarse sugar.

Ramekin Frozen Fruit Cobblers

Total: 1 hr 10 min Prep: 20 min Inactive: 15 min Cook: 35 min Yield: 4 individual crisps Level: Easy Ingredients Directions Preheat oven to 350 degrees F.

12 ounces frozen berries (blueberries or raspberries) 1/4 cup sugar 2 teaspoons cornstarch 1/2 cup plus 2 cups crisp topping, recipe follows

Place the frozen berries, sugar, cornstarch and 1/2 cup of the crisp topping into a medium mixing bowl and stir to combine.

Divide the mixture evenly between 4 (7 to 8- ounce) ramekins. Top each ramekin with 1/2 cup of the remaining crisp topping. Place the ramekins on a sheet pan and bake on the middle rack of the oven for 30 to 35 minutes or until the fruit is bubbling and the topping is browned. Allow the crisps to cool for 15 minutes before serving.

Crisp Topping: 5 ounces all-purpose flour, approximately 1 cup 2/3 cup sugar 1 1/2 cups chopped nuts such as; walnuts, pecans, or almonds 1 1/2 cups crushed crackers, gingersnaps or cereal 4 ounces unsalted butter, cubed and chilled Place the flour, sugar, nuts and crackers into a large mixing bowl and combine. Work the butter into the dry ingredients with your hands until it is crumbly. Store in the refrigerator for up to a week. Use as topping for crisps, cobblers or grunts. Yield: 4 1/2 cups

Individual Berry Crisps Recipe courtesy of Alton Brown Show: Good Eats | Episode: Cobbled Together

Alton Brown