when the going gets tough… i get baking.

when i have a kitchen, that is. before it was packed up in cardboard and loaded upon a truck. in the midst of preparation for packers (my ritual, which confuses my husband, of the organizing, arranging, and prepping of our junk prior to the packers packing it), i had continuous cravings for muffins.

first there were coconut cranberry muffins and now these. the perfect combination of blueberry and lemon. topped with a sweet, zippy glaze. a cup of coffee. equals a brief escape from the crazy.

so, i’m half-way here. safely landed in dorothy’s kansas. now… if only that truck would join us.

Blueberry-Lemon Muffins
280 grams (2 cups) kumquat’s all-purpose flour or other gluten-free flour
1/2  cup sugar
2     teaspoons baking powder
1/2  teaspoon baking soda

1/4  teaspoon salt
1     cup fresh blueberries
1     tablespoon grated lemon rind
3/4  cup buttermilk

1/4  cup melted butter
1    teaspoon vanilla extract
1    teaspoon fresh lemon juice
1     large egg

1     cup powdered sugar
1 1/2 teaspoons lemon juice

Preheat oven to 400°. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Stir in blueberries and lemon rind.

In a medium bowl, combine buttermilk, butter, extract, juice, and egg. Add mixture to dry ingredients; stir well.

Spoon mixture evenly into greased 12-muffin tin. Bake at 400° for 22-25 minutes or until golden and a pick inserted in center comes out clean. Cool in pans for a few minutes. Combine powdered sugar and lemon juice; spoon over cooled muffins. Enjoy!