Lemon Blueberry Muffins

I'll bet that most of the first blueberries of the season will be eaten fresh, right out of their carton. But here's a delicious alternative: lemon blueberry muffins. You can make and serve them warm for breakfast tomorrow morning, or whip them up tonight and serve them warm, split open, with a scoop of vanilla ice cream in the middle for a homey dessert.

For 6 regular sized muffins:

1/2 stick butter, softened, plus extra for greasing the muffin tin

1/2 C sugar + 1 T for sprinkling on top

1 large egg

1/2 t vanilla extract

1 t baking powder

1/8 t salt

1 generous C fresh blueberries, very slightly mashed

1/4 t grated lemon zest, divided

1 C flour

1/4 c milk

1. Preheat oven to 350 degrees F. Grease a 6-muffin tin, including the top of the tin. Set aside.

2. Beat butter in a medium bowl until creamy. Add the sugar and continue beating until pale and fluffy. Beat in the egg, vanilla, baking powder, and salt. Stir in the slightly mashed blueberries and about half the lemon zest.

3. Fold in half the flour, then half the milk, then repeat with the remaining flour and the remaining milk. Fold until just combined, don't stir vigorously.

4. Spoon the batter into the prepared muffin tins, filling each cup equally.

5. In a little prep bowl, stir together the remaining 1 T sugar and the remaining lemon zest. Sprinkle a little of this mixture on the top of each muffin.

6. Bake until golden, about 25-30 minutes. Allow muffins to cool 20-30 minutes before removing from the pan. Serve warm.

This week's harvest included the following:

From Underwood Family Farms: Texas sweet onions, green leaf lettuce, kohlrabi, purple carrots, Easter radishes, French radishes, blueberries, rainbow chard, and arugula.

From Sage Mountain Farm: Candy spring onions, red fire lettuce, baby leeks, yellow carrots, Russian kale, broccoli leaves, and green garlic.

Thai guavas from Rancho Santa Cecilia; and mustard, radish, and arugula microgreens from Silver Lake Farms.

Enjoy!

Shelley