Every weekend I wake up feeling the urge to make something special for breakfast. And every weekend I open the fridge only to realize that, yes, it has been several days since I've been to the store and supplies are dangerously low. There is no syrup, so pancakes are out. The bagels hiding in the back of the fridge are hard and give off an 'eat me and regret it' vibe. Then I peek in the freezer and see those yummy frozen blueberries I bought to make smoothies and never used. I smile and think: "Blueberry muffins!" If you're thinking the same thing, here's a great recipe to try. It's a bit different in that it relies on yogurt rather than milk or sour cream to provide body.
Saturday Morning Blueberry Muffins
Serves 3 (makes 6 muffins)
Ingredients:
4 Tbs softened butter (I use salted organic)
1/2 cup sugar (I use raw)
2 tsp freshly grated lemon zest
1 large egg
1/2 tsp vanilla extract
1 cup flour
1/4 tsp baking soda
1/4 tsp kosher salt
1/2 cup low-fat vanilla yogurt (I like Stonyfield)
1/2 - 3/4 cup of frozen organic blueberries
Instructions:
Preheat the oven to 375 degrees. Position the oven rack in the middle of the oven.
Beat the softened butter, sugar, and lemon zest until light and fluffy (about 3-4 minutes). Beat in the egg and vanilla until well incorporated.
Sift together the flour, baking soda, and salt. Add half of this mixture to the egg/butter mixture and beat until just incorporated. Add 1/4 cup of the yogurt and beat until just incorporated. Repeat with the remaining flour and yogurt. Gently fold in the blueberries.
Line muffin tin with paper cups and fill each with batter (I fill them nearly full). Dust the tops of each with a little sugar.
Bake for 25-30 minutes until the muffins are golden brown. Let them rest in the tin for 5 minutes after removing from the oven. Remove to a rack and cool.
Bon Appetit!
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