Photo by Sarene Wallace
Blueberry-Preserved Lemon Muffins
Beth Lee and Sarene Wallace created these muffins to serve for breakfast alongside a bowl of fresh fruit and yogurt. You also can toast a halved muffin and spread it with butter. Photo by Sarene Wallace
Servings: 12 muffins
Ingredients
- 1½ tablespoons lime zest
- ⅔ cup sugar
- 6 tablespoons butter room temperature
- 2 large eggs
- ⅓ cup Sweet Preserved Lemon Purée recipe below
- 2 teaspoons baking powder
- 2 cups flour
- ½ cup milk
- 1½ cups blueberries fresh or frozen
- ¼ cup crystalized sugar optional
Instructions
- Preheat oven to 375 degrees F. Lightly coat cups of a 12-cup muffin tin with cooking oil spray (or use muffin cup liners or silicone cups).
- Add lime zest and sugar to a small bowl. With your fingers, rub zest into sugar to infuse sugar with lime flavor. In a large bowl, vigorously stir butter and lime zest sugar with a wooden spoon until the mixture is well combined. Add eggs one at a time, stirring after each until eggs are thoroughly incorporated. Add lemon purée and stir to combine.
- Combine baking powder and flour in a small bowl and add flour mixture to sugar-butter mixture, alternating with milk, stirring after each addition until nearly combined.
- Fold in blueberries until combined. Scoop ⅓ cup of batter into each muffin cup (or use an ice cream scoop). Sprinkle each muffin with 1 teaspoon of crystallized sugar, if using.
- Bake for about 30 minutes, or until muffin edges are browned and a toothpick comes out clean when inserted into muffin. (Start checking the muffins at 25 minutes.)
- Cool on a baking rack for 10 minutes. Remove muffins and let cool completely.
- Store in an airtight container or freeze for longer storage.
This purée is the perfect addition to desserts when you want a concentrated lemon flavor without the tartness of lemon juice. Adjust the flavor by adding more lemon juice or brine — it’s up to you.
Servings: 0.5 cup
Ingredients
- ½ cup preserved lemon rind and brine discard flesh
- ½ cup granulated sugar
- ½ teaspoon olive oil
- ½ to 1 teaspoon lemon juice
Instructions
- Add lemon rind and brine to bowl of a small food processor and pulse a few times to break down rind. Add remaining ingredients and pulse to purée. Mixture can be left slightly chunky or puréed until smooth.
- Store purée in an airtight container in the refrigerator for up to 2 weeks.
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