Muffin Tops

“Okay, but don’t put too much batter in each cup.  I don’t want my muffin to have a big muffin top.  I want a ‘skinny girl’ muffin.”  Humorously stated by my backseat driver/comedic sous chef, Paul.  We crack each other up!

Tomorrow is the 4th of July and of course the Goleta crew is getting ready for their annual take over of Goleta Beach.  It’s seriously one of the best traditions I’ve ever been a part of… 7-8 families who are connected by high school or volleyball or college or ???  Little kids running everywhere in their bathing suits, diving in the chilly water then immediately diving into the sand to warm up again.  Our G5 crew plus a few additional newer friends sitting underneath colorful umbrellas, sipping on fun concoctions, chatting the day away while the “manly men” BBQ tri-tip, chicken, sausages, or whatever their hands on.  All the while there’s laughter, music, and tons of food.

As Norman Rockwell as that sounds… Take that idyllic scene then add in some very rough–around-the-edges-humor and lots of Coors Light.

In honor of the 4th and because we arrive at the beach at the crack of dawn (the Goleta boys like to kick this holiday off early ~ thankfully now that they’re married, the wives have convinced them that the beach will still be there at 10:00), I made a breakfast treat in addition to our picnic lunch.  I was trying to think of something that has quintessential summer flavors and of course the combination of lemon and blueberries sprang to mind.

This is the first time I’m posting a recipe without first taste testing the final product.  I’m making an exception to that very important rule because I want to have enough muffins for people tomorrow.  However, this recipe comes from a site that has very dependable recipes that are easy to follow.  I’m thinking I’m okay on this one.

Enjoy and happy 4th!  Jason Green, this one is dedicated to you.  You, Kat, and family will be missed this year!

Blueberry Lemon Muffins with Lemon Glaze (care of


INGREDIENTS:  2 cups all-purpose flour (divided), 1 cup blueberries, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 cup plain yogurt, 1/4 cup canola oil, 1/2 cup sugar, 1 large egg, 1/2 teaspoon pure vanilla extract, Zest of 1 lemon, Juice of 1 lemon, 1 cup confectioners’ sugar, 2 tablespoons freshly squeezed lemon juice

DIRECTIONS:  Preheat the oven to 375 degrees F.  Line a 12-cup standard muffin tin with paper liners; set aside. (If you don’t want to use paper liners, you could coat a muffin pan with cooking spray instead.)  In a small bowl, combine 1/4 cup flour and blueberries. (This prevents the blueberries from sinking to the bottom of the muffins.) In a large bowl, combine the remaining 1 3/4 cups flour, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk together the yogurt, oil, sugar, egg, vanilla, lemon zest and lemon juice. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add the blueberries and gently toss to combine. Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean. To make the glaze, combine the confectioners’ sugar and lemon juice. Whisk until smooth. If the glaze is too thick, add more water as needed. When the muffins are done, cool for 10 minutes and drizzle the glaze on each muffin. (A squeeze bottle or Ziploc bag is perfect for this.) Allow glaze to set before serving.

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