Whole Grain Lemon Blueberry Muffins

January 12, 2013

Hey Friends! Happy New Year! I know, it’s been a while since I posted a real blog post or recipe and I’m sorry about that. After the crazy fall and then holiday season I needed a break. Both for my mental health and my family. Thank you for understanding and sticking around – I’ve always had the BEST readers :)

Today I wanted to make some muffins and found this recipe in my cooking light magazine. I made a few adjustments and voila, deliciousness abounds! If you’ve known me for long, you know I have a thing for lemon and blueberry. Just type in lemon blueberry in the search bar over there, see what you come up with :) Remember, use organic ingredients when you can.

2 cups all purpose flour (I used whole wheat, you could use unbleached all purpose)
1/2 cup sugar (granulated or turbinado)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/8 tsp nutmeg
1/4 cup chilled butter, cubed (1/2 stick)
1 1/4 buttermilk
1/4 cup plain yogurt or sour cream

1 tablespoon lemon rind
1 large egg, lightly beaten
1 cup blueberries (fresh or frozen)

Icing (optional)
1 tablespoon fresh lemon juice
1/2 cup powdered sugar (you can put organic cane sugar in the blender and make your own)

Preheat oven to 400. Combine flour, sugar, powder, soda, salt, nutmeg and cubed butter in a large mixing bowl. Use the paddle attachment of your mixer or use a pastry knife to combine the butter until it resembles coarse sand. In a separate bowl, combine buttermilk, yogurt, lemon rind and the egg. Using a spatula combine the buttermilk mix with the flour mixture just until moistened, then fold in blueberries. Be careful not to over mix or you’ll get tough, chewy muffins.

Use an ice cream scoop, scoop 12 even scoops into a muffin tin (I use these liners and love them – you don’t have to use cooking spray or anything, they fall right out of the liner after baking) bake for 20 minutes. Allow muffins to cool and serve. I don’t think these need an icing drizzle, but if you’d like, after muffins have cooled completely, drizzle with icing and enjoy!

Serving size: 1 muffin with icing
Calories: 187, Fat 4.8, Fiber 4g 

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