baking with lemons

I got Meyer lemons from the grocery store the other day, so I got really excited about cooking with lemons and made lemon loaf and lemon blueberry muffins. Both tasted excellent but the loaf did not look pretty. So, definitely won't be posting the pictures of the loaf, but I'll post the recipe! The muffins are pretty enough to post the picture and recipe!

Lemon blueberry muffins - adapted slightly from Canadian Living Cookbook and Quinoa 365
1 cup all-purpose flour
3/4 cups whole wheat flour
1/4 cup bran
1 cup brown sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup quick cooking oats
1 tbsp lemon rind
2 eggs
1/3 cup oil
1tsp vanilla
1 1/4 cup buttermilk
3/4 cups blueberries

Mix the flours, bran, brown sugar, baking soda, baking powder, salt, oats and lemon rind together. In a separate bowl, mix eggs, oil, vanilla and buttermilk together. Add to the dry ingredients and stir until combined. Add the blueberries. Spoon into a muffin pan (my silicone pan doesn't need oil, and lasts forever!).
Cook at 375F for 25 minutes until the tops are firm and golden.

These were so good!

Lemon loaf - adapted from Wanda's Pie in the Sky cookbook
1/2 cup butter, softened
1 cup white sugar
1 tsp vanilla
2 eggs
1 3/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2/3 cup milk
1/3 cup lemon juice
1 tbsp lemon zest

Beat the butter and sugar until well combined. Stir in the eggs and vanilla, lemon juice and lemon zest. Whish together the flour, baking powder, baking soda, and salt. Mix the dry ingredients in 3 additions, alternating with 2 additions of milk. Stir together until well combined. Pour into a greased loaf pan. Bake at 325F for 40-50 minutes, or until a tester is dry when inserted into the loaf.
You can also add 1 cup of raspberries or blueberries but I didn't choose to do that.