Lemon-Blueberry Muffins
Lemon-Blueberry Muffins recipe
Cooking Light, April 2003
I think this is the recipe, but since most of them have been lost it’s not easy trying to find the actual recipe.
Yes, for some reason I got a muffin bug up my butt yesterday. I made these along with the Banana Corn Muffins to take to work. They were really was to make, too. Our grocery store had blueberries on sale and I thought these would be perfect to try.
They were really moist and very lemony. I think they could use just a little more sugar to the mix, but that’s just me. The blueberries were HUGE and exploded in the muffins. You can use frozen ones, just toss them with some flour or cornstarch to make sure they don’t sink in the batter.
I’m not a huge fan of glaze and being as I was taking these to work, I didn’t bother with it. I’m sure they would be super delicious with the glaze. I may whip up a batch for the ones I have left over in the fridge.
Measuring cups and spoons
Mixing bowl
Whisk
Wooden spoon
Muffin tins
Lemon-Blueberry Muffins
These lemon-blueberry muffins are so good, you’ll think they came straight from a bakery. A sprinkle of sugar creates a nice crunch on the outside, while strained yogurt ensures the muffins stay moist on the inside. The yogurt also provides a boost of satisfying protein, making these muffins perfect for breakfast or snack time. If using frozen blueberries, there’s no need to thaw them beforehand. They will add a purple hue to the batter, but it won’t affect the delicious end result.
Ingredients
- 1¼ cups whole-wheat flour
- 1¼ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsweetened applesauce
- 1 cup whole-milk plain strained (Greek-style) yogurt
- 8 tablespoons granulated sugar, divided
- 2 large eggs
- ¼ cup whole milk
- 1½ teaspoons grated lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen blueberries
Instructions
- Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or coat with cooking spray.
- Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl until combined.
- Whisk applesauce, yogurt, milk, lemon zest, lemon juice, eggs, vanilla and 7 tablespoons sugar in another medium bowl until combined. Add the flour mixture; whisk until just combined. Using a rubber spatula, gently fold in blueberries until evenly distributed.
- Spoon the batter into the prepared muffin cups, about a scant ½ cup each. Sprinkle the tops evenly with the remaining 1 tablespoon sugar.
- Bake until golden and a toothpick inserted in the center comes out clean, 22 to 26 minutes. Cool in the pan for 5 minutes; transfer to a wire rack. Serve warm or at room temperature.
