On yesterday’s blog I posted the about the exciting blueberry bake-off where I tried out two recipes and served them up after dinner. Pumpkin Blueberry edged out Citrus Blueberry in the competition, but the Citrus variety was also darn tasty.
Here’s the promised beauty shot of the Pumpkin Blueberry Muffin…
Poor Citrus paled slightly in comparison. Not only did I use the smaller of my new muffin cups to bake the C/B’s in but they just didn’t pack the emotional punch of wintery warmth the pumpkin muffins. The citrus says SUMMER, while the pumpkin says winter/fall. And as the temperature here is languishing around 9 degrees outside a cold weather muffin is going to win. Period.
If I had baked the Citrus Blueberry on a warmer day I have no doubt they would have placed better. The zing of orange/lemon and the brightness of the blueberry really works in this muffin.
Citrus Blueberry Muffins
1 1/3 cups White Whole Wheat Flour
3/4 cups uncooked Oat Meal
2 teaspoons Baking Powder
1/2 teaspoon Sea Salt
1/4 cup Agave Syrup
3/4 cup Skim Milk
1 1/2 teaspoon Orange Extract
1/3 cup melted Butter
1/2 cup fresh Blueberries
2 tablespoons dried ground Lemon Peel
1. Preheat oven to 400 degrees F. Prepare 10 medium muffin cups with baking spray.
2. In a large bowl mix the Flour, Oat Meal, Baking Powder and Sea Salt.
3. In a smaller bowl stir together the Agave Syrup, Egg, Milk, Orange Extract and melted Butter.
4. Mix the wet ingredients into the dry ingredients.
5. Add the Blueberries.
6. Divide evenly into the 10 muffin cups. Top with the dried Lemon Peel.
7. Bake for 15 minutes and remove from oven when muffins pass the toothpick test.
8. Let cool for 5 to 10 minutes and enjoy.
Frankly I thought of the two recipes the Pumpkin Blueberry muffins would have come out on the denser/doughier side — because I put considerably more batter into each muffin cup — but I was mistaken. These little citrus fellows come in on moister/doughier side of the muffin spectrum — something to consider if one is planning to send them to far away friends. Other than that they were quite nice. I’ll revisit this recipe again in the Spring.