September chaos and a lemon-blueberry muffin recipe
It's well into September, which means that for those of you who have little ones kicking around, it's absolute chaos. Getting kids cleaned up, dressed, fed and out the door in the morning may seem like an insurmountable task some days, especially when your kids are picky eaters or terrible morning people. And so, I give you a blueberry-lemon muffin recipe! They're easy to make, preservative-free, adaptable, and, best of all, they freeze great. Bake yourself up a batch and freeze them for those mornings when chaos reigns and a deliciously moist muffin on-the-go seems like absolute heaven. Or pack them into a school lunch (or a work lunch,- don't neglect yourself here!) that will make onlookers green with envy.
Ingredients:
Sub out the blueberries for other add-ons such as 1 tbsp lavender, 1/2c cranberries, 1/2c walnuts, and so on,- be creative!
Directions
1. Preheat oven to 350F. Line a muffin tray with cupcake liners.
2. Add the eggs, sugar and sour cream to a large bowl and whisk vigorously until smooth. While whisking, drizzle in the oil until combined.
3. Add the lemon zest and lemon extract and mix thoroughly.
4. Add the flour, baking powder, salt, and whisk until just combined, but don't overmix. Some lumps will be present.
5. Fold in the blueberries and/or any other add-ons you choose.
6. Fill the cupcake liners 3/4 full.Bake for about 25-35 minutes, or until the tops are domed, set, and a toothpick inserted in the center comes out clean except for a few moist crumbs.
7. Allow to cool completely at room temperature and enjoy fresh for the next two days. If you choose to freeze the muffins, freeze completely on a tray, then transfer to ziplock bags. They keep well frozen for up to two months.
Lemon-Blueberry Muffins
Yield: 12 large muffins Time Required: 45 minutes
- 3 large eggs
- 1.5c sugar
- 1c greek yoghurt
- 1/2c canola/vegetable oil
- zest of 2 lemons
- 3tbsp lemon extract
- 1.5c all-purpose flour
- 2tsp baking powder
- 1/2 tsp salt
- 1/2 cup blueberries
Sub out the blueberries for other add-ons such as 1 tbsp lavender, 1/2c cranberries, 1/2c walnuts, and so on,- be creative!
Directions
1. Preheat oven to 350F. Line a muffin tray with cupcake liners.
2. Add the eggs, sugar and sour cream to a large bowl and whisk vigorously until smooth. While whisking, drizzle in the oil until combined.
3. Add the lemon zest and lemon extract and mix thoroughly.
4. Add the flour, baking powder, salt, and whisk until just combined, but don't overmix. Some lumps will be present.
5. Fold in the blueberries and/or any other add-ons you choose.
6. Fill the cupcake liners 3/4 full.Bake for about 25-35 minutes, or until the tops are domed, set, and a toothpick inserted in the center comes out clean except for a few moist crumbs.
7. Allow to cool completely at room temperature and enjoy fresh for the next two days. If you choose to freeze the muffins, freeze completely on a tray, then transfer to ziplock bags. They keep well frozen for up to two months.
