Make Food Fest 365’s Blueberry Muffins for Blueberry Muffin Day


Do you know what today is? Yes, it’s Monday. And, yes, it’s July 11. But it’s also Blueberry Muffin Day. Yesterday was Piña Colada Day (and a good day it was, indeed!). Tomorrow is Pecan Pie Day. And if you’re curious what next Tuesday or three weeks from Thursday might celebrate, pick up a copy of Yvan Lemoine’s cookbook Food Fest 365, which has an official dish and recipe for each day.

“Did you know that the Blueberry Muffin is the official muffin of Minnesota?” writes Lemoine. “Yeah, they’re that good!”

Food Fest 365‘s Blueberry Muffins

Yield: 12

1/2 cup butter (soft)
1 cup sugar
2 eggs
1 lemon, zested
2 teaspoons vanilla extract
1/2 teaspoon salt
1 tablespoon baking powder
2 cups flour
1/4 teaspoon nutmeg
1/2 cup whole milk
1 cup fresh blueberries

In a mixing bowl or mixer, cream the butter and sugar until fluffy. Add the eggs one at a time, then add the lemon zest and vanilla.

In a separate bowl, sift the dry ingredients and add half of it to the butter mixture. Add the milk, then dry, then milk, then dry, intermittently until all has been incorporated. Gently fold in the blueberries.

With an ice cream scoop, portion the batter into a greased and floured muffin tin. Sprinkle with raw sugar for a crunchy top. In an oven heated to 375 degrees F, bake the muffins for 15-20 minutes until golden. Let cool, and serve.