Japanese yuzu citrus is said to contain antioxidants and 3 times the vitamin C of lemons. Besides the health benefits to the fruit, the piquant yuzu is refreshing and a wonderful wake up on a warm day. The tart yuzu pucker and sweeter summertime blueberries provide a wonderful yin and yang in a muffin.
Note: Yuzu juice is available at Asian markets and online. Lemon juice may be substituted.
Adapted from the Food Network TV's Blueberry Lemon Muffin recipe.
- 2½ cups flour
- ¾ cup white sugar
2 tablespoons granulated brown sugar
(I used Dixie Crystals’ Free-Flowing Brown Sugar Shaker)
- 1 tablespoon baking powder
- 1 pinch of fleur de sel / sea salt
- 1 pinch of nutmeg
- 1 pinch of cinnamon
- ½ cup unsalted butter
- ¾ cup milk
- ¼ cup yuzu juice
- 2 large room temperature eggs
- ½ teaspoon vanilla extract
- 1 ½ cups fresh blueberries, rinsed, drained and dried
Warm up the oven to 425 degrees. Insert cupcake liners into muffin tins. (This recipe bakes up 20 regular-sized muffins.)
Whisk together the flour, sugars, baking powder, salt, nutmeg and cinnamon in a large bowl.
In a separate microwave-safe bowl, melt the butter for about 30 seconds. (A saucepan set over medium-low heat will do the trick, too.)
Whip together the milk, eggs, yuzu juice and vanilla in another bowl. Slowly add the butter to the milk/yuzu mixture. Tip: Add the butter one tablespoon at a time to avoid scrambled eggs.
Make a well in the center of the flour mixture. Pour in the combined milk, yuzu and egg liquid mix into the well. Stir until just combined to ensure muffins with a soft crumb. Gently add the blueberries. Tip: Use a wooden spoon or a Japanese shamoji rice scooper.