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Blueberry Lemon Loaf or Muffins
August is a great time of year for several veggies and fruits. One of the healthiest and best for baking are blueberries! This month Kendra's given us a great recipe for blueberry lemon loaf and muffins, great for a light breakfast with your morning coffee.
Adapted from the joy of cooking muffins recipe.
Position rack in the center of the oven and pre-heat to 350F for 45 minutes for muffins and 17 minutes at 400F for loaf
In a large bowl whisk:
2 cups all purpose flour
1 tbs baking powder
1/2 tsp salt
Whisk in another bowl:
2 large eggs
1 cup Greek yogurt
2/3 cup packed light brown sugar
1/2 cup melted butter or unsweetened apple sauce
After wet folded in with
dry fold in
1 tbs fresh squeezed lemon juice
1 tbs lemon zest
1 1/2 cups frozen or fresh blueberries
Note the batter should not be smooth. Divide among muffin cups or into a
greased loaf pan. Bake until a toothpick inserted in 1 or 2 muffins (spots
in the loaf) comes out clean.
Serve as soon as possible once cooled.
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