Blueberry and lemon muffins are currently trending in the snack section. This year one of my goals was to spend less at the supermarket. It's certainly a work in progress (I'm terrible at going back and buying extras that I don't really need!), but one thing I've stayed consistent with is making more snacks. Not only does it cost less, you also avoid excess packaging and plastic. I keep these muffins in the freezer and they store well.
My daughter and husband both enjoy these lemon blueberry muffins. They're not overly sweet, allowing the juicy blueberry and lemon flavor to shine through. I made these with sujon blueberries. Their berries come from British Columbia in Canada and are large, sweet and of excellent quality. You can pick them up at New World supermarkets across the country.
The yogurt in the muffins makes them nice and juicy and the whole wheat flour and flaxseeds provide a little boost of fiber.
Here is the prescription:
Blueberry Lemon Muffins
Ingredients
-
1 1/3
cup
Whole wheat flour -
2/3
cup
Standard flour -
4
teaspoon
baking powder -
½
cup
Coconut blossom sugar or brown sugar -
2
tablespoon
ground flaxseed -
1/3
cup
Oil with a neutral taste - Juice and finely grated zest of 2 lemons
-
1
cup
Natural yogurt -
¼
cup
Milk -
1
egg
beaten -
1
cup
of Sujon blueberries
Instructions
-
In a large bowl, mix the dry ingredients. Make a well in the center.
-
In another medium bowl, combine oil, yogurt, milk and egg.
-
Pour the wet ingredients into the dry and add the berries. Fold the ingredients together, being careful not to overmix them. The ingredients should simply be mixed.
-
Spoon the mixture into medium muffin tins, either lined with baking cups or well greased.
-
Bake for 15-20 minutes until the center of the dough is cooked through.
This post was sponsored by Sujon Beeren.
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