So, I am realizing a trend. When you actually write down your thoughts, some things start to stick out…like my love for the word lovely. I know that I use it as a descriptive word quite often in my daily life, but apparently it is my favorite word to write as well! So, here is an official apology for my extreme overuse of the word…but I am offering no promises that I will use it less…it really is the perfect descriptor…especially for these light, oil and butter free, sweet and tart, blueberry muffins.
These little numbers are perfect for any breakfast, a brunch with friends, or a mid day snack. I have a deep love for all things containing blueberry. According to WHFoods.com-
Blueberries are literally bursting with nutrients and flavor, yet very low in calories. Recently, researchers at Tufts University analyzed 60 fruits and vegetable for their antioxidant capacity. Blueberries came out on top, rating highest in their capacity to destroy free radicals.
They are not only a superfood- they are super delicious! So, next time you are craving a little something sweet…whip up these muffins and enjoy a nice antioxidant rich punch of flavor!
Blueberry Lemon Muffins Recipe inspired by one I saw in Cooks Illustrated
1 Package Frozen blueberries
1 Cup Sugar or Sugar in the Raw
2 1/2 Cups all purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs or 4 large egg whites
1/2 cup unsweetened apple sauce
1 Cup of skim milk
1 teaspoon white vinegar
1 1/2 teaspoons vanilla extract
Lemon Topping
Zest of 2 lemons
1/4 Cup sugar
In a medium sauce pan over medium heat, add 1 Cup frozen blueberries and 1/4 Cup sugar. Bring mixture to a boil smooshing the blueberries with the back of a spoon…and then reduce heat to a simmer. Allow to simmer for about 20 minutes…until the liquid starts to thicken. (you can do this the night before…these reduced blueberries also make an amazing pancake topping!)
While your blueberries are simmering- Preheat the oven to 425 degrees.
In a large bowl, combine flour, baking powder, and salt.
In a separate large bowl, whisk together 3/4 cup sugar and eggs. Add applesauce and combine. Measure your milk into your measuring cup and then add the vinegar to the milk and mix well. Add milk mixture and vanilla extract to the egg mixture. Gently fold the egg mixture into the flour mixture and add remaining cup of blueberries…don’t overmix!
Evenly spoon batter into lightly greased muffin tin. Using a teaspoon, evenly distribute the blueberry reduction among the muffins. Take a toothpick and gently swirl the blueberry reduction into the muffin batter.
In a small bowl, combine Lemon zest and sugar and mix well. Sprinkle each muffin with sugar topping and place in the oven (on the middle rack). Back for 17-20 minutes. Allow muffins to cool in muffin tin for 5 minutes and then cook on a wire rack.
Enjoy!
