Garden Fresh Blueberry and Lemon Muffins


I was shooting a garden at the Pasadena Showcase House in Arcadia last week for my long time client and friends, Form LA Landscaping.  It was dreamy and inspired.  One of the garden’s special features is that it is interspersed with fruit and veggies, like blueberries, strawberries, cabbage, and more.  All of them were in full bloom.



The shoots are often scheduled very early in the morning.  So early, in fact,  that I set the coffee maker the night before and donʼt drink my first cup until I am out the door & in the car. This was one of those shoots, and by the time we were done I was fantasizing about what my breakfast was going to look like.  Then I saw the blueberry bushes, full with ripe berries just waiting to be picked.  Form LA was kind enough to let me pick some.  I might have insisted.  On the drive home, I decided to make blueberry muffins and a savory frittata.  Both recipes are simple, delicious and perfect for a crowd. Thank you so much Cassy & Kirk of Form LA Landscaping for allowing me to poach a couple pints of blueberries and for being such awesome friends!

1.5 sticks of unsalted butter
1.5 cups of sugar
1.5 tsp vanilla extract
2 tbs lemon zest
1 cup sour cream
3 large eggs
1/4 of milk
2.5 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
2 pints of blueberries

Pre heat oven to 350 degrees.

Put the flour, baking soda, baking powder, and salt in a bowl and mix well.  Set aside.  In another bowl, cream the butter and sugar for about 5 minutes.  Add in the eggs one at a time with the mixer set to a low speed.  Then add the vanilla, lemon zest, sour cream, milk and combine.  In three parts, add in all the dry ingredients and mix until fully combined.  Fold in the blueberries.  Put an equal amount of batter into the muffin pan, and fill each muffin cup about 3/4 full so that it has room to rise.  Bake for 20 minutes or until a tester comes out clean.

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