breakfast

During both of my pregnancies, I’ve had this strange obsession with all things lemon. There are nights where I drool just thinking about a tall glass of lemonade. For someone who was never really that into lemons or lemon products, this pregnancy ‘craving’ is quite the newfound obsession. While searching for interesting muffin recipes, I found a lot of different options, but opted to try the blueberry lemon combination, cause you just really can’t beat a blueberry muffin…or can you? These were pretty delicious, and the lemon flavor was fairly subtle. The addition of ginger and lemon gave them a unique and yummy flavor. Lemon Blueberry Muffins with Ginger Streusel Topping Adapted from Homemade-Handmade Makes 9 to 12 muffins INGREDIENTS Muffins 2 cups all-purpose flour 1/2 cup sugar 1/2 cup packed brown sugar 1 heaping tablespoon baking powder 1/2 teaspoon salt 1/2 teaspoon nutmeg 1/2 teaspoon ginger Juice and zest of one small lemon, or half of regular-sized lemon 1 cup fresh or frozen blueberries (I used frozen, I think it helps them not sink!) 1 egg 1 cup milk 1/4 cup canola or vegetable oil Crumble Topping ¼ cup all-purpose flour 2 tablespoons sugar ½ teaspoon ginger 2 tablespoons room-temperature butter DIRECTIONS Prepare a dozen-size muffin tin by lining with cupcake liners or generously buttering each circle. Preheat the oven to 400° F. In a small bowl, gently mix ½ cup all-purpose flour and blueberries until the blueberries are coated. (Supposedly this prevents the berries from sinking.) In a large bowl, mix 1 1/2 cups all-purpose flour; sugar and brown sugar; 1/2 teaspoon each of salt, nutmeg, and ginger; and 1 heaping tablespoon of baking powder. In a separate bowl, beat the egg and mix with 1 cup milk and 1/4 cup oil. Add the liquid to the flour mixture, and stir until barely mixed. Add the blueberry mixture and the lemon juice and zest. Stir just until the flour is mixed in, the batter should still be slightly lumpy. Spoon the batter into the muffin tin. Fill to the top if you prefer a larger muffin (yields 9) or ¾ full for a smaller muffin (yields 12). In a small bowl, mix a 1/4 cup flour, 2 tablespoons softened butter, 2 tablespoons sugar, and 1/2 teaspoon ginger with your fingers until you have a crumbly mixture. Sprinkle the topping evenly over all the muffins. Lightly tap the topping into the batter with your fingers so it sticks. Bake at 400 degrees for about 22-25 minutes, or until lightly golden and a toothpick test inserted comes out clean. Let cool on a wire rack.

breakfast

Lemon Blueberry Muffins with Ginger Streusel Topping

Pumpkin Butter Filled Spice Glazed Pumpkin Scones