Mad Muffin Mania! Lemon Blueberry Muffins

Pucker up and get ready for the best-tasting, most tender muffins you’ve ever had! These little morsels of lemony goodness were unbelievably good, and I was amazed at how tender they were – almost like a cupcake! And the lemonade-like glaze over the tops was the perfect finish.

I started with a recipe I found on the internet, then doctored it up to decrease the fat and increase the fiber. This is the first time I’ve made muffins with butter and yogurt instead of oil and milk, but it certainly won’t be my last! So, so good. And how psyched was I to used up more of that huge vat of plain yogurt we bought by mistake? As cute as she is, there are only so many times I’m going to let Georgia smear it all over my face for a “spa facial” a la Fancy Nancy

Love lemon? These are definitely for you. The whole family loved these, minus one dissenter, who just couldn’t handle the tangy sweetness. But, truth be told, he’s not a morning person and wasn’t thrilled to be pulled out of bed for muffins (or MCAS, or the whole getting-ready-for-school business). Sour puss

Lemon Blueberry Muffins
adapted from Allrecipes.com
Makes 12 muffins

1 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup sugar
1 tablespoon grated lemon peel
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 cup plain lowfat yogurt
5 tablespoons butter, melted
1 tablespoon lemon juice
3/4 cup blueberries

Glaze:
1/3 cup lemon juice
1/4 cup sugar
1 teaspoon grated lemon peel

Preheat oven to 400 degrees F. Prepare muffin tin with a coating of spray oil.

In a large bowl, combine first 7 ingredients (flours through salt). In separate bowl beat the egg, then stir in yogurt, butter and lemon juice. Pour wet ingredients all at once into dry, and stir just until everything is moistened. (if necessary, add 1-2 tablespoons of milk if the dry ingredients don’t seem to be completely moistened). fold in blueberries carefully with spatula.

Spoon batter into muffin pan, filling each opening about 2/3 full. Bake for 20-22 minutes. Tops will be golden and will spring back when touched.

While muffins are in the oven, combine the glaze ingredients in small sauce pan, and cook over medium-low heat until sugar is dissolved. Once the muffins are out of the oven, cool for 5 minutes, then remove to a platter or a cooling rack on top of a cookie sheet (to catch the dripping glaze). Pour the glaze over the warm muffins liberally.

ENJOY!

Tagged as: blueberry muffins, grated lemon peel, healthy muffins, lemon muffin, muffins with butter, yogurt muffins