Lemon Blueberry Muffins

Fermented Lemon Zest is my ultimate kitchen hack. I add it to pancake batter, icing recipes, fruit salads, aioli, and even guacamole. It adds depth, and brightness to any recipe, plus unlike traditional lemon zest, this will stay fresh when left in your fridge.

Fermented Lemon Zest and Blueberry Muffin Ingredients

I N G R E D I E N T S:

8 Tbsp (1 stick) Melted Unsalted Butter

1 Cup Sugar

2 Large Eggs, Room Temperature

6 Tbsp Greek Yogurt

1/4 Cup Milk

5 Tbsp Small Town Cultures Fermented Lemon Zest

1 Tsp Vanilla Extract

2 Cups Flour

2 Tbsp Baking Powder

3/4 Tsp Salt

2 Cups Fresh Blueberries

2 Tbsp Flour

1/4 Sugar for Topping

DIRECTIONS:

1. Preheat the oven to 425°F. Spray a muffin tin with cooking spray.

2. Place the butter in a small bowl and melt completely in the microwave.

3. In a large bowl beat the butter and sugar.

Cream butter and sugar

4. Add the eggs one at a time, and beat between each addition.

Incorporate all ingredients

5. Add the greek yogurt, milk, fermented lemon zest, and vanilla. Beat until smooth.

Small town Cultures Fermented Lemon Zest

6. In a separate bowl, sift together the flour, baking powder, and salt.

7. Stir the dry ingredients into the wet until just combined.

8. Toss the blueberries with the remaining 2 tablespoons of all-purpose flour.

Lemon Blueberry Muffins

9. Fold the blueberries into the batter until it is thoroughly combined.

10. Scoop the batter into the prepared muffin tin - the cups will be very full.

11. Bake for 5 minutes at 425°F, then turn the oven down to 375°F and bake for an additional 15-20 minutes, until muffins are golden brown and spring back to the touch. Remove from the oven and allow to cool for at least 15 minutes before eating!

Fresh from the oven Blueberry Muffins with Fermented Lemon Zest

Tips: (1) Double the recipe, and freeze the 1/2 batter to be baked later. (2) I also will substitute frozen berries [of any kind] for the fresh blueberries if I just want a warm muffin, but do not feel like running to the store.

-Cori Deans, founder Small Town Cultures