Wednesday, June 27, 2012

Blueberry Lemon Muffins

Summer fresh blueberries brightened up with lemon zest & juice make these muffins a perfect summertime treat.  They’re made with a base of yogurt which makes them moist and tender without being oily or too cake-like.


The colors in these muffins are so beautiful – dark blue and bright purple berries complimented with a soft yellow lemony crumb.  We love these fresh simple flavor combinations for summer; you don’t need a complicated mish mash of flavors when it’s so hot and beautiful outside.  Just pure whole foods based goodness.


When you pull the muffins out of the oven you’ll see bubbling purple blueberry juice oozing around the edges.  Restrain yourself to prevent burns! It’s hard, I know.  The berries provide plenty of natural sweetness, and the muffin batter itself only contains 1/2 c sugar so these muffins are not overly sweet, which we prefer.


Pile the cooled muffins in a bowl and enjoy for breakfast, snacks, and dessert.

Blueberry Lemon Muffins

  • 1 cup plain yogurt (we used full fat Greek yogurt)
  • 1/3 cup milk
  • 1 egg
  • 1/3 cup oil
  • 1/2 teaspoon vanilla
  • 1 3/4 cups flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cups fresh blueberries (although frozen would work just fine)
  • Zest and juice of 1 lemon
Preheat oven to 375 degrees. Prep a 12 muffin pan with paper liners or an oil rub/spray.
In a large bowl, whisk together the yogurt, egg, oil, lemon juice, zest, and vanilla. Add dry ingredients on top of the whisked wet ones: flour, sugar, baking powder, baking soda, and salt.
Fold the wet & dry ingredients together until combined, but don’t overmix (that’ll create a tough muffin).  Gently fold in the 3/4 cup of blueberries.  Fill muffin cups, then bake for approx 25 minutes at 375.
Recipe inspiration from Baker Street

16 comments:

  1. I'll definitely be trying this one!

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  2. Mmm, yum. For the lemon, so you squeeze all the juice out of one lemon, right? How much of the zest do you put in? I'm a kitchen-novice, but isn't that when you slice off small parts of the peel?

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  3. yes - you squeeze out all the juice of one lemon.
    For the zest - I like to use a microplane to scrape all the zest (yellow part of lemon skin) off the lemon.
    Like this one: http://www.amazon.com/Microplane-40020-Classic-Zester-Grater/dp/B00004S7V8/ref=sr_1_1?ie=UTF8&qid=1340828087&sr=8-1&keywords=microplane

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  4. i made these last night, really good. (didn't' use the zest, but did use vanilla non fat greek yogurt). yumm!

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    Replies
    1. Nice - glad they turned out with vanilla yogurt & no zest!

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  5. I love yogurt in muffins. These look just beautiful!

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  6. Just made those. They are beautiful! The lemon juice did something awesome to the batter, made all these bubbles and made a really light, can't fail, muffin!
    Thanks!!!

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  7. Hi,

    Excellent article, thanks for share this great post with us, I love this kind of topics are really interesting, health is really important, we have to be careful to obtain a healthy life and this way enjoy everything everyday with our family or people around.

    Best regards,
    Guillermo

    ReplyDelete
  8. Hello,

    Thanks for share this great and interesting article with us, this topic is really important for help people to improve your health problems bringing efficient solutions and tips. wow I am impressed, keep up the good work.

    Best regards,
    Sebastian

    ReplyDelete
  9. hmm. not sure what i did differently but they definitely dont look like the lovely lemony picture! the batter was much drier than i expected so maybe i over mixed? also they stuck horribly to the muffin liners! perhaps its time for new muffin pans as the sides are quite toasty while the middles are perfect. :( still delicious but will be gnawing half a muffin off each paper liner.. :(

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    Replies
    1. Shoot, I'm sorry to hear that!! I don't know what could have gone wrong for you. Could be oven temp, or the way you measured the flour, or any number of other things. At least they tasted good enough to gnaw off the papers though. ha! :)

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  10. I just made these and the batter was definitely very dry and hard not to over mix using Greek yogurt. Maybe I'll try buttermilk or regular yogurt next time. They were tasty, but came out more like light scones.

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    Replies
    1. This comment has been removed by the author.

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    2. I just re-made these and ran into the dryness problem too. I solved it by adding 1/3 cup of milk and reducing the flour to 1 3/4 cups. I will update the recipe!

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  11. I would love to eat this cake. It was delicious.

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  12. I love these muffins! I do have one suggestion though. In the list of ingredients you have milk, but then it's never mentioned in the instructions, and the muffins do not turn out the same. Any chance you can add milk to the instructions for forgetful people like me? Thanks!!

    ReplyDelete

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