Fresh lemon and ginger highlight this blueberry and carrot muffin recipe. It is the perfect way to welcome Spring. Using whole fresh ingredients adds flavor and helps to keep these muffins healthy. Lemon juice and lemon zest adds a natural bright citrus flavor while activating the baking powder and baking soda helping the muffins to rise. Ginger contributes both a sweet and a lightly spiced flavor that balances well with the tartness of the lemon. If you do not have fresh ginger, 1/4 teaspoon of ground ginger can be used in place of 1 tablespoon of fresh ginger added with the dry ingredients . Mixing the lemon zest and freshly grated ginger with a small amount of sugar before adding to the muffin batter helps to release and distribute the flavors more evenly.
When cooking or baking with fresh ginger, first lightly peel off the top brown layer, then using a zester finely grate the amount of ginger needed. Fresh whole ginger can be placed in a tightly sealed bag and stored in the crisper of the refrigerator for up to one month or longer in the freezer. For this recipe baking tools I recommend are a stand up mixer, measuring cups and spoons, zester, small juicer, 12 cup muffin pan, ice cream scooper, and parchment paper cup liners.
Lemon Blueberry and Carrot Muffins
- 6 tablespoons unsalted butter softened
- 1/3 cup + 1 tablespoon white granulated sugar (separated)
- 1/3 cup grape seed or canola oil
- 1/4 cup maple syrup
- 2 eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 tablespoon freshly grated lemon zest (approximately one whole fresh lemon)
- 1 tablespoon freshly grated ginger
- 2 tablespoons of freshly squeezed lemon juice
- 1 cup finely shredded carrots
- 1 fresh blueberries
- 2 cups all purpose flour sifted
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
Glaze: in a small bowl measure 1/2 cup powdered sugar gradually whisk in one to two teaspoons of heavy cream to create a glaze consistency.
Preheat oven to 350 degrees F. Line a 12 cup muffin pan with parchment paper cup liners.
- In a medium bowl whisk sifted flour, baking powder, and baking soda together and set aside.
- In a small bowl mix together fresh lemon and ginger zest with 1 tablespoon sugar and set aside.
- On medium speed with an electric or standup mixer beat together butter and sugar until smooth, add canola or grape seed oil and maple syrup and continue beating at medium speed until light and fluffy about 3-4 minutes.
- Add eggs one at a time blending well between additions, then add vanilla, lemon juice, and lemon ginger mixture.
- On slow speed of mixer gradually add flour mixture and buttermilk alternately, starting and ending with flour mixture in 3 additions.
- Gently mix in shredded carrots and then fresh blueberries being careful not to over mix the batter.
- Using a ice cream scooper spoon batter equally among 12 muffin cups.
- Bake for 22- 25 minutes, until muffins are lightly brown and tops spring back.
- Cool in pan for 10 minutes and then remove and continue to cool completely on a cooling rack before adding glaze.