I read somewhere that muffins are just an excuse to have cupcakes for breakfast. But these are pretty healthy.
The original recipe from The Cookie and Biscuit Bible didn't call for the blueberries, but I have a couple quarts still frozen from this summer and decided they'd be a welcome addition. I also upped the amount of nutmeg in the recipe and used all lemon juice instead of juice and zest.
Honey & Yogurt Blueberry Muffins
- 4 tablespoons butter
- 1/4 cup honey
- 1 cup plain nonfat yogurt
- 1 egg
- 2 and 1/2 oz. lemon juice
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1 cup fresh or thawed blueberries
Melt the honey and butter over medium heat, then set aside to cool slightly.
In a large mixing bowl, whisk together the yogurt, egg, and lemon juice. Then carefully pour in the honey mixture. Whisk until smooth and combined.
In a separate bowl, whisk together the flour, baking soda, and nutmeg.
Take about a tablespoon of the flour mixture and gently toss it with the blueberries. This will help absorb juice and keep the blueberries from sinking to the bottom of the batter.
Gently fold the dry and liquid ingredients together, until almost combined. Then add the blueberries and gently fold in.
Line a muffin tin with liners, or alternatively grease the wells (Wilton Bake Easy spray works wonders). Evenly divide the batter between the wells, and bake on 375 degrees for 20-25 minutes.
Let cool in the pan on a wire rack for about 5 minutes, then remove from the pan. Serve warm with butter or honey. Let leftovers cool completely before packing in an airtight container.