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. Scroll down to find demonstration video.
Prep: 40 minutes
Bake: 25-27 minutes
Bake at: 350°F
Makes: 12 muffins
Pan: standard muffin tin
Difficulty: easy
Ingredients:
1 tablespoon fresh grated lemon rind (1 lemon)
1 3/4 cups (210g) all-purpose flour
1 1/4 cups fresh blueberries, divided
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. Measure the flour and toss 1 cup of the blueberries with 1 tablespoon of the flour.
Preheat the oven to 350°F.
In a medium bowl, sift together the remaining flour, baking powder, baking soda, and salt.
Whisk the egg in a medium bowl. Add lemon yogurt, vegetable oil, honey, and grated lemon rind to egg, whisking after each addition.
Make a well in the dry ingredients. Pour the liquid ingredients over the dry, stirring until just moistened. Batter will be thick. Fold the 1 cup blueberries tossed in flour gently into the mixture.
Prepare 12 muffin cups with cooking spray and spoon batter evenly into cups. Divide the remaining 1/4 cup blueberries over the muffin tops and press lightly into the batter.
Bake muffins for 25-27 minutes at 350°F until the tops are light golden brown. Let them cool for 5 minutes in pan. Run a knife around the edge to loosen muffins and then 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 grease measuring cup with cooking spray to make honey slide out easily.