This week I posted about Sorta Blueberry Muffins, named because they are gluten and sugar free (and pretty tasty believe it or not!). Today's post is about the real deal. The kind you want to make to bring to a friend's house or a nice brunch.
Since it's blueberry season, I can't help but want to bake despite the hot summer temperatures. Don't forget to VISIT OUR STORE to find everything you'll need so you can heat up your kitchen, too!
Here's how to make them:
Heat oven to 375 & grease muffin tins or line with paper.
In a bowl combine throroughly:
3/4 cup plain yogurt or sour cream
2/3 cup sugar
1/4 cup lemon juice
1 stick of butter, melted
a splash of almond extract (optional)
zest from one lemon
Add to the bowl these ingredients, then mix only till combined:
2 cups of flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Fold in 1 pint of blueberries
Fill muffin tin cups and bake 12-15 minutes, until they spring back lightly when touched on top.
If desired, drizzle on top a mixture of
1 cup sifted powdered sugar
2 tablespoons of lemon juice
1 teaspoon of lemon zest
Or, sprinkle with