Wow, does it ever feel great to be back to baking again. If you recently saw this post, you would know that my family and I just returned home from a family trip to Tennessee for a few weeks. I didn’t do much cooking or baking during that time and I can tell ‘ya—I missed it a LOT. Anyway, it’s great to be home and back in business with baking again! My first order of business when I got back was to make muffins, and boy, you should be happy that I did because these muffins are phenomenal.
Pssst….*did I mention that they are LOW-FAT as well??? It’s almost too good to be true, but it is! These muffins are without a doubt, the moistest, lightest, AND fluffiest blueberry muffins I have ever tasted. And the only really fatty ingredients in them are: 2 eggs and 1/4 cup oil. So how do they get so moist without the extra eggs and oil? Two special ingredients: Plain yogurt and buttermilk. These ingredients are key to keeping these muffins nice and moist. They are also lower in fat than butter, lots of eggs, oil, ect.. that you usually find in muffins. Resulting in…..an UNBELIEVABLY moist AND low-fat blueberry muffin.
Do you hear that? I am positive I hear angels singing 😀
Let’s talk about the lemon flavor in these muffins: A lot of bakers I know are somewhat scared to work with lemon, cause, let’s face it: There’s a lot of risk involved when you’re working with something that is so tart. You will usually end up with either a sour-not-sweet-enough flavor, or an overly-sweet flavor that completely masks the lemon flavor, if you’re not careful. There’s a pretty obvious answer to this problem: Taste. Taste your batter and YOU decide if it’s too sweet, not sweet enough, ect..
I developed the perfect ratio of sweetness and lemon flavor in these muffins: They are sweet but not so sweet that you can’t taste the lemon. The lemon adds a subtle taste, but it’s not overpowering. 3/4 cup honey, 1/4 cup fresh-squeezed lemon juice, and 1 teaspoon grated lemon zest provides the perfect balance of flavor in these muffins.
Now onto the blueberries: Blueberry muffins can turn out two ways: 1. The muffins are an unappetizing bluish-gray color and the blueberries have sunk to the bottom of the muffin. Or 2. The muffins are golden-brown, dotted all over with pretty blueberries, and sky-high. Now which muffin would you rather have? Obviously you would pick #2. I’m sure all of us have had our *ahem* “inedible” blueberry muffins. I know I have 😉 Luckily there is a super-simple solution to this blueberry problem and it doesn’t involve always using fresh blueberries (which can get kind of pricey) It involves one simple technique that I’m sure you all know of: Gently folding!! Here’s the scoop of how to handle either fresh or frozen blueberries in muffins:
If using fresh blueberries: Using a spatula, gently fold fresh blueberries into prepared muffin batter. Gently fold a few times until blueberries are completely distributed throughout the batter.
If using frozen blueberries: Keep the blueberries in the freezer until you are ready to add them to the batter. Then, using the same technique as above, use a spatula to gently fold blueberries into batter until even distributed throughout batter.
One more thing on this: Be very careful NOT to over-fold the blueberries into the batter. Too much folding will break the blueberries and turn your batter blue-gray. Don’t worry if a few of your blueberries break—this usually happens and as long as only a few break, it won’t turn your batter blue.
Of course, we’re going to be using all my guaranteed-best-ever muffins tips to make these muffins. You can read all about them here 🙂
Now, the icing on these muffins is totally optional but it is totally necessary, in my opinion. You can use your favorite icing recipe and flavor it to your tastes. (I used lemon juice to flavor my icing) 😉
Friends, biting into one of these fluffy muffins, warm from the oven, bursting with blueberry and lemon flavor, and covered every inch with a lemon-y icing, was a pretty sweet moment. A moment that I’ll be thinking about until I make these again!
Wow. Just wow, guys. I could eat these muffin for the rest of my life. I’m still in awe that these muffins are low-fat, but I’m not gonna question it. I’m just going to eat ’em as fast as humanly possible 😉
- 2 large eggs
- 2/3 cup plain yogurt
- 1/3 cup safflower oil
- 3/4 cup honey
- 1 teaspoon lemon zest
- 1/4 cup lemon juice
- 1/2 cup buttermilk
- 3 cups white whole wheat flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1-1/2 cups fresh or frozen blueberries*
- Icing of your choice
- Preheat oven to 425 F. Lightly grease a 12-cup muffin tin and set aside.
- In a large bowl, whisk eggs, yogurt, oil, honey, zest, lemon juice, and buttermilk until smooth. In a medium bowl, combine flour, baking powder, and salt. Add dry ingredients to liquid ingredients and gently stir until just combined. Gently fold in blueberries.
- Fill prepared muffin tin cups to brim with batter and smooth tops with a spoon. Bake at 425 F 5 minutes, then reduce heat to 375 F and continue baking 18-20 more minutes, or until golden brown. Cool muffins in pan 5 minutes, then transfer to a wire cooling rack. Ice muffins with your choice of icing.
Store muffins in refrigerator up to 2 days.
As you can see I’m a little crazy about muffins: 🙂
(Where it all began!)