This makes the third post in a row that nods towards this sweet little fruit, and though it may seem to you that I am making a habit of posting only blueberry related recipes, I have one more to share that is completely worth the redundancy.
If you are a fan of muffins, and if you are a fan of moist, golden, bursting with flavor muffins, I think this is just for you. At my first job out of school we made a muffin like this one that just begged to be eaten (by everyone). Then I lost that recipe, and looked for a new one. I found a few, morphed them, tweaked it and voila! The luscious lemon berry goodness is back in full swing.
Last weekend I made a batch of these muffins to take with us to the beach. Stephen caught the early morning surf on Saturday, and I could see the contentment all over his sandy face. We then spent the day at the beach, and out on a new friend's boat. A belly full of fresh made muffins is a happy way to start any Saturday. On a Saturday as great as that one, it was almost too much goodness to bare.
Lemon Blueberry Muffins makes 24 mini or 12 regular muffins
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1 large egg
1/2 cup unsalted butter, melted and cooled slightly
1 cup lemon yogurt
juice from one lemon (2 tablespoons)
1 teaspoon lemon zest
1 pint fresh blueberries1. Heat oven to 375 and grease or line muffin tin
2. Mix sugar and egg until fluffy. Add yogurt, lemon juice, zest, and cooled butter. Blend well
3. Fold in dry ingredients
4. Gently fold in blueberries
5. Fill muffin tins
6. Bake mini muffins for 15-18 minutes and regular muffins for 20-24 minutes
7. enjoy
