Lemon Blueberry Muffins
Big, fat, juicy blueberries ripen in abundance on our farm come June. This recipe pairs sweet berries with the tang of lemon and fragrance of honey. The recipe dates to my college days when Judy Collins sang, "I always cook with honey," and I always did.
Prep: 40 minutes Bake: 25-27 minutes Bake at: 350° Makes: 12 muffins Pan: standard muffin tin Difficulty: easy
Ingredients:
Grated rind of 1 lemon
1 1/4 cups fresh blueberries, divided
1 3/4 cups (210g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg6-ounce carton lemon yogurt1/4 cup vegetable oil1/3 cup honeyCooking spray
Directions:
Grate the rind of 1 lemon and set aside. In a small bowl, toss 1 cup of the blueberries with 1 tablespoon of the flour and set aside. Reserve remaining 1/4 cup blueberries.
Pre-heat the oven to 350°.
In a medium bowl, sift together flour, baking powder, baking soda, and salt. Whisk the egg in a separate medium bowl. Add yogurt, oil, honey, and lemon rind to egg, whisking after each addition. Pour the liquid ingredients over the dry, stirring until just moistened. Batter will be thick. Fold 1 cup blueberries tossed in flour gently into the mixture.
Spray 12 muffin cups. Prepare pan with cooking spray and spoon batter evenly into cups. Divide remaining 1/4 cup blueberries over the muffin tops and press lightly into batter. Bake 25-27 minutes. Muffins are done when light golden brown in color. Let cool 5 minutes in pan. Run a knife around the edge to loosen muffins and turn out on a wire rack to cool.
Tips:
- Any lemon-flavored yogurt will work, including varieties with fanciful names like "Lemon Cream Pie."
- Lightly spray measuring cup to make honey slide out easily.