Free shipping on all U.S. orders $100+

Lemon Blueberry Muffins

March 28, 2013


We love muffins during the workweek for breakfast.  I always have these in the freezer for a quick and easy meal.  They are moist and delicious with just the right blend of blueberries and lemon.  Although the recipe makes a dozen muffins, they are a dozen very large muffins.  You can portion them smaller and bake them for a few minutes less.

They are also delicious with a sprinkle of coarse sugar on top!
Lemon-Blueberry Muffins
Makes 12 Large muffins
3 cups all-purpose or a combination of all-purpose and whole wheat flour
1 cup granulated sugar
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup whole or low-fat plain yogurt or sour cream
2 large eggs
1 teaspoon fresh lemon zest
1/2 cup unsalted butter (1 stick), melted and cooled
1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
Adjust the oven rack to the middle and heat the oven to 375 degrees. Grease a 12-cup muffin tin. 
In a large bowl whisk the 3 cups flour, sugar, baking powder, baking soda, and salt together. In a small bowl (or a 2-cup glass measuring cup) whisk the yogurt or sour cream, eggs, and lemon zest together until smooth. Gently fold the yogurt mixture into the flour mixture with a rubber spatula until just combined. Fold in the melted butter. 
**If the blueberries are frozen, toss them in a small bowl with 2 teaspoons flour to prevent them from sinking when baked.**  Fold the blueberries into the muffin mixture.
Grease a 1/3-cup measuring cup or ice cream scoop and use it to portion out the batter into each muffin cup. Bake until golden brown and a toothpick inserted in the center comes out with just a few crumbs on it, 24-28 minutes. Let the muffins cool in the tin for 5 minutes and then flip them out onto a wire rack. 
Let them cool for 10 minutes before serving.
**To make ahead - the muffin batter can be refrigerated in a covered container for up to 24 hours; portion and bake as directed.  The muffin batter can also be proportioned into the tin and frozen.  When the unbaked muffins are frozen solid, transfer them to a large freezer-safe bag.  To bake, return the frozen muffins to the muffin tin and let sit at room temperature for 30 minutes while heating the oven.  Bake 30-35 minutes.
 





Also in Life At Cobble Hill Farm

10 Tips For Selling At Craft Shows & Farmer's Markets

October 15, 2017



So you've likely read the last post recapping the first 5 years of our business, Cobble Hill Farm Apothecary.  You've learned that it's been a crazy ride with a business that (thankfully) has truly taken off.  You've also learned that we've never worked harder in our lives.

It's true!

Please know that it hasn't all been lollipops and rainbows. We have had many many struggles. Certainly some...

View full article →

My Story: Building A Soap Business To Earn Six Figures In 3 Years

October 10, 2017


As promised, here's a little bit about the business we've created from the ground up.

When I started  Cobble Hill Farm Apothecaryin 2013, it was meant to be a "someday" retirement business. With all of the other soap & skincare companies out there, we honestly had no idea that it would even be a possibility of doing as well as it did so soon. But it has, and for that we are incredibly grateful. (I...

View full article →

How To Fail At Homesteading.....

October 06, 2017


Ok, so the title is a tad bit dramatic.  But friends, it's simply reality.  I could teach a course on how-to fail at homesteading, particularly this year.

sigh......

Probably not a good thing since this is a homesteading blog. It seems that the attempt to keep all balls in the air whilst one also tries to also craft a homemade life is, um, not possible. At least not on this small homestead. And at...

View full article →