3.28.2013

Lemon-Blueberry Muffins



We love muffins during the workweek for breakfast.  I always have these in the freezer for a quick and easy meal.  They are moist and delicious with just the right blend of blueberries and lemon.  Although the recipe makes a dozen muffins, they are a dozen very large muffins.  You can portion them smaller and bake them for a few minutes less.
They are also delicious with a sprinkle of coarse sugar on top!

Lemon-Blueberry Muffins
Makes 12 Large muffins
3 cups all-purpose or a combination of all-purpose and whole wheat flour
1 cup granulated sugar
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup whole or low-fat plain yogurt or sour cream
2 large eggs
1 teaspoon fresh lemon zest
1/2 cup unsalted butter (1 stick), melted and cooled
1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
Adjust the oven rack to the middle and heat the oven to 375 degrees. Grease a 12-cup muffin tin. 
In a large bowl whisk the 3 cups flour, sugar, baking powder, baking soda, and salt together. In a small bowl (or a 2-cup glass measuring cup) whisk the yogurt or sour cream, eggs, and lemon zest together until smooth. Gently fold the yogurt mixture into the flour mixture with a rubber spatula until just combined. Fold in the melted butter. 
**If the blueberries are frozen, toss them in a small bowl with 2 teaspoons flour to prevent them from sinking when baked.**  Fold the blueberries into the muffin mixture.
Grease a 1/3-cup measuring cup or ice cream scoop and use it to portion out the batter into each muffin cup. Bake until golden brown and a toothpick inserted in the center comes out with just a few crumbs on it, 24-28 minutes. Let the muffins cool in the tin for 5 minutes and then flip them out onto a wire rack. 
Let them cool for 10 minutes before serving.
**To make ahead - the muffin batter can be refrigerated in a covered container for up to 24 hours; portion and bake as directed.  The muffin batter can also be proportioned into the tin and frozen.  When the unbaked muffins are frozen solid, transfer them to a large freezer-safe bag.  To bake, return the frozen muffins to the muffin tin and let sit at room temperature for 30 minutes while heating the oven.  Bake 30-35 minutes.

6 comments:

daisy said...

Those look might good. I'll have to try them with a sour cream substitute, as I can't have dairy. What a great snack for a day hike!

Terri4horses said...

I as well can't have dairy. Any ideas as what I could use as a substitute for sour cream? They look delicious and so pretty! And being able to freeze them is wonderful!!

Staci at Life At Cobble Hill Farm said...

Terri - Toffutti makes a dairy free sour cream or you can make your own. I've not tried this but here's the link: http://healthylivinghowto.com/1/post/2012/08/better-than-a-dollop-of-daisy.html

Hope this helps!!

Leslie said...

I am so amazed by your food photography. Your pictures are just gorgeous!

Staci at Life At Cobble Hill Farm said...

Thanks so much Leslie - that means a lot to me. :)

Diane said...

Everything you post here always looks so tasty. It was really good to hear from you, hoping you and yours are all well.
Blessings
Diane