Lemon Blueberry Muffins- Fall 2008 Catalog
Lemon Blueberry Muffins
Makes 12 muffins
2 cups whole wheat pastry flour
2/3 cup Rapadura (dehydrated sugar cane juice)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup lemon yogurt**
1/4 cup butter, melted and cooled (can use coconut oil)
1 egg, lightly beaten
1 1/2 tsp grated lemon peel
1 tsp vanilla
2 cups fresh or thawed, drained frozen blueberries
Preheat oven to 400 degrees F. Butter 12 muffin cups. In a large bowl, stir together flour, Rapadura, baking powder, baking soda, and salt. In another bowl, stir together yogurt, butter, egg, lemon peel, and vanilla until blended. Make a well in center of dry ingredients; add yogurt mixture and stir just to combine. Stir in blueberries gently. Spoon batter into prepared muffin cups. Bake 20 – 25 minutes, or until a toothpick inserted in the center of one of the muffins comes out clean. Remove muffin tin to a wire rack. Let sit 5 minutes before removing muffins. Serve warm or cool completely and store in an airtight container at room temperature. These muffins freeze well (but there are never any left to freeze).
**I have used plain yogurt and added 1 tsp lemon juice and 1 additional tsp lemon zest and it works great.
– Martha P.