15 April 2014

Lemon-Blueberry Muffins with Chia Seeds



Hey, it's actually been a while since I posted a muffin recipe! I love the lightness of lemon and blueberry in baked goods--it always reminds me of spring--but don't love the thought of eating pure white flour and sugar in the morning.  I have tried to add a little more of the good stuff (in the form of whole grain flour and chia seeds, in this case) to this recipe without making these hockey-puck heavy, and of course, yogurt is always a great substitute for oil or butter.  See what you think, and get creative with alternative flours (rice, spelt, etc.) if you have them on hand.

Lemon-Blueberry Muffins

Makes 12

1/3 cup milk
8 oz. Greek honey yogurt
1 egg
¼ cup sugar
1 tablespoon lemon juice
1 cup all-purpose flour
¾ cup whole wheat flour
1 tablespoon grated lemon peel
1 tablespoon chia seeds
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup fresh or frozen blueberries

Preheat oven to 400°F.  Grease a 12-cup muffin pan.

Beat together all wet ingredients (milk through lemon juice) in a large mixing bowl. Add all dry ingredients and combine thoroughly, gently folding in the blueberries at the end.

Divide batter evenly among muffin cups and bake 16-18 minutes or until golden on top. Cool 5 minutes or so before removing from pan.


And some other muffin recipes for your baking pleasure...
Basic Breakfast Muffin Batter
Chocolate-Rhubarb Muffins
Cranberry Sauce Muffins
Island Muffins
Lemon-Tahini Muffins
Smitten Kitchen's Pumpkin Muffins