I was at the store the other day and the blueberries looked SO delicious. I had to buy them and make something with them. The first thing that came to mind was muffins, but I didn’t want to make just plain blueberry muffins, so I thought to add lemon. Most stuff I make is delicious, but full of sugar. This recipe is pretty healthy and makes a GREAT breakfast. It calls for yogurt, oats, and honey as well. This was perfect because my team at work has worked so hard the last days, and this has been a hectic week (TGIF!). These are the tastiest Blueberry Lemon Muffins EVER!
What you need:
- 1 cup of yogurt (plain or vanilla works best, but feel free to experiment with other flavors)
- 1 large egg
- 1/4 cup of canola oil (or almond oil)
- 2 tsp of vanilla extract
- 1 tbsp honey(I prefer local…but whatever)
- 1 lemon
- 1 cup all purpose flour
- 1 cup rolled oats (ground almost to powder–I use my coffee grinder for just a few seconds)
- 1/2 cup brown sugar
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup of fresh blueberries
How to make them:
1. Preheat oven to 375 degrees and line a cupcake/muffin pan with liners, and spray with non stick spray.
2. Juice your lemon-make sure to get as much juice out of it as possible.
3. In the medium bowl, or measuring cup, combine the yogurt, egg, canola oil, vanilla, honey, and lemon juice, until well combined.
4. Grate/use a lemon zester to make lemon zest.
-If you do not have a zester, I use a handheld grater and carefully grate the exterior of the lemon. Try to avoid getting too much of the white underneath in your zest.
5. In a large bowl, whisk together the flour, oats, sugar, baking soda, baking powder, and salt until well mixed, then add the lemon zest.
6. Take 2 tbsp of the dry mixture out and toss in a bowl with the blueberries.
7. Slowly fold in the wet ingredients to the dry ingredient mixture with a rubber spatula. DO NOT OVERMIX! Then, gently add the blueberries into the mixture.
8. Fill the muffin cups evenly (about 2-3 ice cream scoops full in each).
9. Bake for 15-18 minutes, or until slightly golden on top, and use the toothpick test.
10. Allow to cool in the pan for about 5-10 minutes, then remove and put on a wire cooling rack to finish cooling!