When you think weekend lazy breakfast, often muffins are on the menu. These blueberry gems are delicious, tender and the blueberries give them just the right pop and zing. They are delicious warm or cold and keep for several days. You can even freeze them for use later. They are just perfect for a breakfast treat!
What You’ll Need:
3 cups of unbleached flour
1 tablespoon of baking powder
1 teaspoon of baking soda
1 teaspoon of sea salt
1 cup of organic cane sugar
3 – 6 ounce cups of vanilla yogurt
1 1/4 cups of butter, melted and cooled slightly
1/3 cup of buttermilk
The zest of 1 lemon
The juice of 1 lemon
2 1/2 cups of fresh blueberries
Preheat oven to 350 F.
Whisk together flour, baking soda, baking powder and salt until completely incorporated. Add lemon zest yogurt, buttermilk and butter and mix until flour mixture is completely wet and mixed throughout. Fold in blueberries carefully by hand and pour into pre-greased or lined muffin pans. Batter will be very thick.
Bake for 25-30 minutes or until tops are golden. Let cool in pan for 5-10 minutes before removing.
Makes roughly 2 1/2 dozen muffins.
Notes: Make sure you have blueberries throughout your dough. If you get to the bottom of the dish and it’s scarce on blueberries add a few to the remaining muffins once they are in the pan so that each muffin has blueberries throughout. Also make sure that you use firm blueberries, as those that overly mushy won’t work as well. You can use plain yogurt and add in a teaspoon of vanilla, but I had some vanilla yogurt that needed to be used so I chose that route instead.