Lemon Blueberry Muffins

We've been in Vietnam for more than two months now, and are just past our halfway point before returning to the States for a visit. All of a sudden, we've both become a bit travel-tired! I suppose you could even say we're homesick. It took us both by surprise, especially since it hit us both at the same time — and we're still thoroughly enjoying ourselves. I guess it is possible to be having fun and yet still feel a bit out of place! We're in Dalat right now, which is up in the mountains and a refreshingly cool location. I've worn jeans and a sweater, or at least long sleeves, every day since we arrived! It really does remind us of home {add the fact that we spent a night in a beautiful suite, which reminded us of the comforts of home}, and perhaps this comfortable familiarity is what has sparked our weary state.

We figure if we spend a few days, or more, up here recouping we'll soon be back to normal! Maybe our moto trip down the Ho Chi Minh Highway (which was pretty exhausting), took more out of us than we first though! Have any of you experience a sort of travel burnout? How did you recover and continue traveling? Right now we just want to lounge around in bed all day — which is clearly not TRAVELING! {Not to worry, we're actually getting out, it just takes extraordinary amounts energy}.

Dalat is a great place for our carb-hungry tummies: with such a strong French influence up here, there are CROISSANTS! and MUFFINS! We've seen "croissants" elsewhere, but they're just rolls shaped like croissants. Not flakey. Not buttery. Not delicious. Up here, they're REAL, and amazing. Same with the muffins — there are actual, delicious muffins! I'm loving it. I thought these lemon blueberry muffins were appropriate to share, as I totally have muffin on the mind. Muffin brain? Hopefully that's better than muffin top...

These muffins are simple: not dizzied icing, no streusel (although I won't stop you if you want a streusel!) — just pure, muffiny-muffins. Woohoo! Lemon blueberry is a combo I'll never give up on — fresh, light, citrus paired with one of the best foods EVER!? LOVE IT. That reminds me — I can't complain anymore about missing berry season: they grow strawberries up here! HECK YES. We bought one kilo before dinner the other night, and then proceeded to walk around town covered in red strawberry juice. No biggie. They're delicious!

Lemon Blueberry Muffins

• Author: by Mary
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 minutes
• Yield: 12-16 1x

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Ingredients

Units USM Scale 1x2x3x

• ½ cup butter
• ⅓ cup milk
• 2 eggs
• 1 Tbsp lemon juice
• 1 tsp vanilla
• ¾ cup sugar
• 2 Tbsp lemon zest
• 2 cups flour
• 1 ½ tsp baking powder
• ¾ tsp salt
• 2 cups blueberries

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Instructions

1. Preheat the oven to 350 F. Line or spray a muffin tin.
2. Melt the butter, then set aside to cool for a few minutes.
3. Whisking, add the milk to the melted butter. Whisk in the two eggs until fully combined. Add the lemon juice and vanilla. Set aside.
4. With clean fingers, rub the sugar together with the lemon zest until fragrant and combined. Add the flour, baking powder, and salt. Whisk to combine.
5. Combine the wet and dry ingredients, stirring until just combined.
6. Spoon one spoonful of batter into each muffin tin, then add a few blueberries, layer with more batter, and top with more blueberries.
7. Bake for 18-22 minutes, or until a cake tester comes out clean.

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