blueberry

Recipe: Blueberry Lemon Yogurt Muffins

Muffins can be a great way to start the day, especially when the base is made with whole wheat pastry flour and filled with blueberries. These muffins freeze great too! Make a batch of muffins ahead or even a double batch, and then freeze some to enjoy at a later date

Blueberry Lemon Yogurt Muffins

Blueberry Lemon Yogurt Muffins

Blueberry Lemon Yogurt Muffins

Serves 12 muffins

Ingredients:
1 3/4 cup (420 ml) whole wheat pastry flour
1/2 cup (120 ml) sugar
1 teaspoon (5 ml) baking powder
1/8 (1 ml) teaspoon salt
1 egg beaten
1 cup (240 ml) coconut milk
1/4 cup (60 ml) melted butter
1 Tablespoon (15 ml) lemon zest
1 Tablespoon (15 ml) lemon juice
1/2 cup (120 ml) vanilla yogurt
1 cup (240 ml) fresh or frozen blueberries

Directions:
1. Preheat oven to 350 degrees F. Prepare a muffin tin with muffin pan liners.

2. In a large mixing bowl, combine flour, sugar, baking powder, and salt in a large bowl. Make a well in the center.

3. To the center of the bowl, add egg, coconut milk, melted butter, lemon zest, and lemon juice. Mix just until combined. Then stir in the yogurt and gently fold in blueberries.

4. Divide the batter into prepared muffin tin, fill each muffin cup full with batter. Bake for 25 to 30 minutes, or until a toothpick comes out clean.

Print Friendly and PDF

Blueberry Probiotic Freeze

This icy and delicious smoothie will delivery antioxidants from the wild blueberries and probiotics from the kefir and yogurt! A perfect immune boost to get you through to spring. 

Wondering about Wild Blueberries? Check out WildBlueberries.com for more information and where to find them in your area.

Yield: 4 cups

Ingredients:

2 cups frozen fresh wild blueberries

1/2 cup kefir

1 cup frozen pineapple

1 cup vanilla yogurt

1/2 cup water

Directions: 

1. Combine all the ingredients in the blender. Blend until the mixture is creamy, icy, and smooth.

2. Divide among glasses and serve! 

 

 

Print Friendly and PDF