Blueberry season is almost here! Usually one of my favorite times of year but, so far my blueberry bushes are looking pretty pathetic. I think we have a nightly visitor that likes to eat not only every strawberry out of our patch but, the budding blue fruit that I adore. Thankfully, we have a pick your own patch right up the road so that I can make dozens of my favorite muffin- lemon blueberry!
Let's get to the recipe...
You will need:
1 1/2 cup of flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
Zest of 1 lemon (about 1 teaspoon or so)
1/2 cup plain Greek yogurt
3 tablespoons of vegetable oil
1 tablespoon of lemon juice
2 egg whites
1 teaspoon of vanilla
1 cup of blueberries
Course sanding sugar for garnish (I like this brand)
-Preheat oven to 400 degrees Fahrenheit. Line a muffin pan with liners or spray with non-stick cooking spray.
-Combine the dry ingredients in a bowl: flour, sugar, baking powder, salt, and lemon zest. Combine with a fork to mix well. Set aside.
-In a second bowl combine the wet ingredients: yogurt, oil, lemon juice, egg whites, and vanilla. Stir well until combined.
-Add the wet ingredients to the dry ingredients and stir until just mixed. Try not to over mix the batter. This batter is really more like a dough so if it's pretty thick you're doing it right!
-Add the blueberries and gently stir them into the batter VERY gently to avoid squishing.
-Spoon the batter evenly into the 12 muffin cups. Sprinkle the tops with course sugar if using.
-Bake for 14-17 minutes or until they're cooked and the tops begin to brown.
-Remove from muffin pan after a couple of minutes and let fully cool on a wire rack.
These muffins are delicious right out of the oven but, also freeze well for an easy heat and go breakfast or snack.
Lemon Blueberry muffins absolutely demand to be paired with Wild Mountain Blueberry K-cup coffee, it is clearly a a no brainer that the two are a match made in heaven. Besides, what goes better with blueberries than MORE blueberries?