Lemon Blueberry Muffins with Cinnamon Crumble + St Joseph’s Brewery

I woke up with a strong hankering for a muffin and blueberries have been especially flavorful lately, so I decided to make blueberry muffins. Lemon zest makes everything better, so after googling, I went with the following recipe with a cinnamon crumble top. The recipe makes a dozen, so I made two batches for work tomorrow.

I had a great Sunday exploring my neighborhood and crossed St Joseph’s Brewery off my culinary bucket list. The brewery is in, you guessed it, an old church and I loved it. The Catholic Archdiocese of Indianapolis established the parish of St. Joseph in 1873, which was the fourth Catholic parish in Indianapolis at the time. “A two-story brick structure was built at the corner of Vermont and Liberty (now Park Ave) Streets, and the top floor served as the parish church for the new congregation.  The cornerstone of the building was laid on July 20, 1879. The Gothic church was designed by noted architect Diedrich A. Bohlen of Hamburg, Germany.  The building was finished in less than a year at a cost of $17,000. The church itself closed in 1954.”

It was packed and our server Phillip was knowledgable and friendly. He was also really candid about the menu. He recommended almost everything, except he said they were stingy with the mahi mahi on the fish tacos. I admire the honesty! After ordering a beer flight (sadly, they do not have stouts), I quickly realized the ESB was my favorite. The IPA was a little too sweet for me, but I did like the hint of grapefruit.

I ordered the St Joseph salad with dried apricots, feta, pistachios, and a pale ale dressing. The pale ale worked nicely and was not over powering! I added salmon and it was cooked perfectly, which is not something I say too often. We also got the bison meatloaf on Texas toast, with a fried egg, and gravy. Heart attack on a plate, but somehow it works and the bison is a leaner choice than beef. Overall, I would go back and I was all about having my photo taken with the sign after the beer flight.


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I was also happy I walked there. It was only four or five blocks away from my place and it forced me to cut through the historic Lockerbie neighborhood. I met one of my neighbors and she told me that most of the homes were built in the 1800’s and the oldest is the brick house, below, built in 1847. How cool is that? I felt like I had been transported to Williamsburg or Alexandria with the brick streets, architecture, and American flags on every home. If you look through the alleyways, you can see the Regions building and Chase tower on Monument Circle. You are so close to downtown, yet you feel like you have been transported to the past. I love the feeling of having a neighborhood, but still living downtown.

The trees were also amazing. As silly as that sounds, I appreciate good trees and these were good ones. The perfect canopy to shade you from the sun on a hot day. Her husband came out and talked to me for awhile as well and after talking, he shared that he worked for six Indiana Governors. He is retired now, but we had a lot of shared history, mine with Governor Daniels, but still fun to reminisce.

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Recipe via Alaska from Scratch

For the Topping

  • ½ cup sugar
  • ½ cup flour
  • 1 teaspoon cinnamon
  • pinch of salt
  • ¼ cup cold butter, cubed

For the Muffins

  • 1 ½ cups flour
  • ¾ cup sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 tablespoon lemon zest (the zest of two small lemons, or one large lemon)
  • 1/3 cup vegetable oil
  • 1/3 cup milk
  • 1 egg
  • 2 cups blueberries*

To make the topping:

In a small bowl, stir together the sugar, flour, cinnamon, and salt. Add the butter and cut in the butter (with your hands or a fork) until the mixture looks like crumbs. Place topping mixture into the refrigerator while you prepare the batter.

Preheat oven to 400

In a larger mixing bowl, stir together the flour, sugar, baking powder, salt, and lemon zest. In a small bowl, whisk together the oil, milk, and egg until well combined. Pour the wet ingredients into the dry ingredients and stir together until just combined (no need to get all the lumps out when making muffins; over mixing the dough produces dense muffins). Gently fold in the blueberries.

Divide the batter between the twelve muffin cups – use an ice cream scoop. Top each muffin with the cinnamon topping and then place in the oven.

Bake the muffins 20-22 minutes until cooked through (test with a toothpick)


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