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August 30, 2006
Blueberry Muffins
There is nothing better than baked goods made with fresh fruit! Unfortunately sometimes when you make muffins with fresh fruit the fruit sinks to the bottom, but you don't have to worry about that with this recipe! The batter holds up the goodies and it's yummy to boot!
3 cups of unbleached flour
1 tablespoon of baking powder
1 teaspoon of baking soda
1 teaspoon of sea salt
1 1/4 cups of butter, softened at room temperature (Note: You could easily substitute Soy Margarine or unsweetened apple sauce to Veganize this recipe)
1 cup of turbanado sugar or honey (Note: If you use honey then omit the milk. Also obviously honey is not vegan so if you're going that route stick to the sugar or possibly agave nectar.)
1 1/2 cup of plain fat free yogurt (Note: Again if you want to veganize this recipe use soy yogurt instead)
1/3 cup of buttermilk (Note: Or soy or rice milk will work just as well. I used rice milk today because I was out of buttermilk)
1 teaspoon of vanilla extract
The zest of 1 lemon
2 1/2 cups of fresh blueberries
Preheat oven to 350 F.
Sift together flour, baking soda, baking powder and salt and sit aside.
In the bowl of your mixer mix together the butter and the sugar until smooth and creamy. Add yogurt, buttermilk, vanilla and lemon zest and mix well. Slowly add the dry ingredients until just combined. Fold in blueberries carefully by hand and pour into pregreased or lined muffin pans. Batter will be very thick.
Bake for 25-30 minutes or until tops are golden.
Let cool in pan for 5-10 minutes before removing.
Serve warm.
Note: You could easily use this batter mix as a basic muffin recipe and add other types of fruit, nuts or seeds. They would be good with bananas, strawberries, dark chocolate chunks or even pumpkin! Add a few walnuts here or there, maybe some cahews or pecans or even some sunflower seeds! The possibilities are endless!
Posted by Dianne at August 30, 2006 9:04 PM
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