Lemon Blueberry Muffins 1

The inspiration for these muffins came from an a dessert Brian and I had at one of our favorite restaurants, Republic: a lemon tart with blueberry sauce.  Everything I’ve had there is amazing, and I especially love that their desserts are never too sweet.  As much as I have favored holiday flavors lately, it was refreshing to bite into something that reminded me that flip-flop weather is just a few months away.

The ‘just sweet enough’ philosophy is something I try to practice, as I feel it enables the marriage of the other elements in a dish to be savored.  Wow, that sounded nerdy, but it’s still true. 😉  By including a good amount of the zest in these muffins I found the ‘fresh squeezed lemonade’ flavor I was looking for, without too much of a bitter bite.  These muffins still have a bit more sugar than I typically use in my muffin recipes, but the blueberries and apple juice helped to keep that in check a bit and by cutting the acidy while enhancing the summery tone.  As much as I love to buy produce that is in season and support local growers, I appreciate that I have access to products like Wyman’s frozen blueberries that are consistently sweet year-round.  Prepare to ward off your winter blues!

Lemon Muffins with Blueberries

98 Calories each *

Bake at 350 degrees for 30 min or until a knife comes out cleanly
Makes 12 Muffins, *

Ingredients:

1 cup Quick Oats (280)
1 cup Old-Fashioned (slow) Oats (300)
1 TBSP Organic Coconut Oil (120)
3/4  tsp All-Natural Unsalted Peanut Butter (23.75)
1 XL Egg (80)
3 TBSP Raw Sugar (135)
¼ Cup Nonfat Plain Greek Yogurt (I favor Chobani) (35)

1/2 cup Apple Cider or Juice (60)
1 Banana (80)
1 tsp Baking Powder
½ tsp Baking Soda
Zest of 1 lemon (about a tsp)

Juice of 1 Lemon (about 1/4 cup)

1 Cup Wyman’s Frozen Blueberries (60)

1 tsp cloves

1/4 tsp allspice

1/4 tsp ginger

1/4 tsp freshly ground nutmeg

2 TBSP cinnamon
2 teaspoon good Vanilla
1/4 Cup Water

 

Directions:

1. Pre-Heat Oven to 375 Degrees

2. Combine Oats, Baking Powder, Baking Soda, spices, and Lemon zest in a large mixing bowl.

3. Using a blender, combine Coconut Oil and Peanut Butter, Banana, Egg, Sugar, Yogurt, cider, Lemon juice,and Water until smooth..
I think using a blender is the easiest way to do this, but mixing the ingredients well with a fork or hand mixer works too.  The goal is to make sure that the fat is well distributed throughout the batter.

4. Pour the contents of the blender to the bowl containing the zest and oat mixture, and stir with a spatula until well combined

5. Stir in blueberries.  this batter becomes quite frothy because of the chemical reaction between the baking soda and acid. Let the batter sit for a few minutes and then stir it again before scooping.

6. Scoop batter into a 12 muffin tin or ramekins. I have found that each muffin winds up being a just under ¼ cup, and a measuring cup makes a handy batter scoop.

7. Make some coffee and prepare to enjoy

Lemon Blueberry Muffins 2