lemon blueberry muffins.

Annapolis & Company / Blueberry Lemon Muffins

Hi, readers. I’m Mary Beth. 
And if you haven’t noticed by now, I love food. And photographing it.

nnapolis & Company / Blueberry Lemon Muffins

When the creative mood strikes, I spread out all the ingredients on my kitchen table; I pick out a recipe I’ve been eyeing, or an old favorite, and I go to town.
The kids spill the vanilla extract. I accidentally put too much flour in. They sneak some of the frozen blueberries and stain their clothes. They whine about who gets to sit on the counter, and who has to stand on the chair. Sometimes I get upset. Sometimes they fight over the spoon, covered in batter.

Annapolis & Company / Lemon Blueberry MuffinsAnnapolis & Company / Lemon Blueberry Muffins

There is no perfection over here. We are a work in progress, like muffins getting whipped up on a sunday afternoon.

Annapolis & Company | Poppyseed Blueberry Lemon MuffinsAnnapolis and Company | Poppyseed Blueberry Lemon Muffins

We pull out our tools. The lemon zester, the mixing bowls. The wooden spoons, the parchment muffins liners. I see the light catching the melted butter, and the wrinkled blueberries spilling out of their tins. I invite a girlfriend over and we drink coffee, while the baby naps, and the girls play outside.
The girls bring in rolliepollies and create a farm for them with grass and dirt. A rollipollie gets loose and little feet track in dirt from outside. They interrupt our conversation and talk excitedly in too-loud voices.
And nothing about the scene is perfection, and yet. Everything about it is perfect.


And I’ve learned in my twenties. That creating a beautiful life and enjoying it? Well, it doesn’t have to be perfect. I can start now. With what I have. That simple pleasures and simple moments are the ones that build a well-lived life. And I don’t have to wait till we get a bigger, better house. Or my kids learn not to interrupt our adult conversations. I don’t have to wait till I’ve mastered making the perfect muffin, with no messes and no extra flour.
Memories are being built around romps outside and coffee and muffins at the kitchen table. Kids coming in and out of the back door and rolliepollies on the loose. They’re memories that will last. For life.
And they’re worth making.

Annapolis & Company | Poppyseed Lemon Blueberry Muffins

These poppyseed lemon blueberry muffins have been enjoyed over many an afternoon kitchen table with my girlfriends and some coffee. They are pure indulgent, with browned butter {my favorite!} and that perfect crumbly topping that sets any muffin on a good, straight path. I hope you try them and enjoy with family and friends!!!

Annapolis & Company | Lemon Blueberry Muffins

//Lemon Blueberry Poppy Seed Muffins
(makes 12 muffins)
7 tablespoons unsalted butter
1/3 cup whole milk
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon lemon zest
1 tablespoon poppy seeds
1 1/2 cups fresh blueberries

For the Topping:
3 tablespoons unsalted butter
1/2 cup all-purpose flour
3 tablespoons granulated sugar

Place a rack in the upper third of the oven and preheat oven to 375 degrees F. Line a muffins pan with paper or foil liners, set aside.
To make the muffins: Melt butter in a small saucepan over medium heat. Keep an eye on the butter. It will melt, froth, and begin to crackle. Thatís the water cooking out of the butter. The crackling will subside and butter will begin to brown fairly quickly. Remove from heat when butter solids become a medium brown color and butter smells slightly nutty. Immediately pour hot butter into a small bowl, or the butter will continue to cook in the hot pan. Allow to cool slightly.
In a medium bowl, whisk together milk, egg, yolk, and vanilla until combined. Add browned butter and whisk to combine.
Whisk together flour, sugar, baking powder, and salt in a medium bowl. Add milk mixture all at once to the flour mixture and stir gently to combine. Gently but thoroughly fold in the lemon zest, poppy seeds, and blueberries. Divide batter among prepared muffin cups.
To make the topping: Combine all ingredients in a bowl and rub together with clean fingertips until crumbly. Sprinkle topping evenly over the muffin batter in cups.
Bake muffins 18 to 20 minutes until golden and crisp and a skewer inserted into the center of a muffin comes out clean. Cool muffins in the pan for 15 minutes before removing. Serve warm or at room temperature.
Muffins will last, at room temperature in an airtight container, for up to 3 days. I like them best the day they are made.
source: Joy The Baker
Annapolis & Company | Poppyseed Lemon Blueberry muffinsAnnapolis & Company | Lemon Blueberry Muffins




June 13, 2013


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