These muffins were delicious and moist, especially after a night chilling on the counter.  I used a recipe from My Madison Bistro, but because I didn’t have brown sugar, I skipped out on the topping and use a pinch of cinnamon for each muffin instead.

Ingredients

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup vegetable oil
1 egg
1/3 cup buttermilk
1 cup fresh blueberries (frozen works too!)

Preheat oven to 400 degrees and line a muffin tin with cupcake liners.  Mix together all of the dry ingredients, and then add the oil, egg, and buttermilk.  Stir until well-combined and fold in the blueberries.  Spoon the blueberry-flour mixture into the muffin tin and bake for 20-25 minutes.  Enjoy! :)

I have duplicated the recipe below, along with a few alterations that I made:

Spiked Meyer Lemon Granita Cocktail (Makes 8 cocktails)

4 cups Meyer lemon granita (recipe below)

1 cup Vodka (citrus flavored, preferred)

8 slices of lemon

Place 1/2 cup of the granita into each of eight glasses. Pour a 1-ounce shot of vodka over the granita in each glass. Garnish the rim of each glass with a lemon slice and serve.

Meyer Lemon Granita (makes 8 servings)

2 cups water

1 1/2 cups granulated sugar

Rind from 2 Meyer lemons (use a peeler and remove all of the white pith)

1 1/2 cups lemon juice (from about 8-10 lemons)

Boil the water and granulated sugar. Remove from the heat once the mixture boils, and cool to room temperature. Add the rinds from the lemons and lemon juice and put in the refrigerator for 1 hour. Strain out the rinds, and pour into a 13×9-inch glass dish. Put in the freezer. Every 30 minutes, scrape the mixture with a fork. Repeat this process every 30 minutes for 3 to 4 hours. The mixture should be frozen but in small chunky shavings.

I basically followed the recipe to a tee, but reduced all of the measurements by 1/3.  I also zested two more lemons than prescribed – for a stronger aroma and because the sunkist lemons were tiny. And finally, I topped the lemon slushy with a quick splash of Raspberry Smirnoff (less than a shot).

The resulting cocktail was reminiscent of raspberry lemonade with an almost untraceable hint of vodka.  It was a little sweet for my taste (as well as my mom’s), but with a little more altering, I’m sure I will be able to find the perfect balance between sweet and sour.  :)