Wouldn’t these be perfect for a mid-morning treat? It was a gorgeous morning to bake these Wild Blueberry Yogurt Muffins and then enjoy them with my daughters outside in the garden. Mom even got to enjoy her coffee!
Whole wheat flour tends to make your muffins more hardy tasting, but the yogurt really helps to balance these out and keep them moist…plus more nutrients are added.
Wild Blueberry Yogurt Muffins
Yields 12 muffins
1 C all purpose flour
1 C whole wheat flour
2 tsp baking powder
1/2 tsp salt
1 C lowfat Plain Yogurt
1 tsp baking soda
1/2 cup canola oil
1/2 cup sugar
1 teaspoon vanilla
1 cup blueberries (fresh or frozen)
Preheat oven to 350° and grease a 12 count muffin tin. Mix all of the following ingredients together and gently fold in the blueberries. Evenly fill the muffin cups and bake in the oven for 25 minutes until the muffins tops are golden brown.
I have to say that I was very intrigued with the “frozen” part of this Frozen Raspberry Lemon Muffin recipe. Frozen Muffins, really? Do these looks frozen to you?
This week I am trying to cram in as many summer activities as I can before my kids start school. I took them to a local farm called You Pick Berries to pick raspberries at the peak of their season. The raspberries were big, beautiful and plentiful. We even tasted a few along the way.
Last night I couldn’t wait to bake something with our fresh raspberries, but I usually like to have my kids work with me. So I made these muffins all the way up until the point of baking them and popped them in the freezer overnight.
Frozen Raspberry Lemon Muffins
2 C whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground ginger
1/2 tsp salt
2 large eggs
2/3 C buttermilk (* see kitchen tip)
1/3 C canola oil
2/3 C granulated sugar
1 tsp grated lemon zest
2 TB lemon juice
1 tsp vanilla extract
1 C fresh or frozen raspberries, plus more for topping
* Kitchen Tip – if you don’t have buttermilk on hand you can mix 1 C milk with 1 TB white vinegar or lemon juice and let it stand for 5 minutes. Then measure out what you need for your recipe.
In a large bowl, sift together the flour, baking powder, baking soda, ginger and salt. In another large bowl, beat the eggs and whisk in the buttermilk, oil, sugar, lemon zest, lemon juice, and vanilla extract. Gently stir the dry ingredients into the wet ingredients until combined and then fold in the raspberries. Fill 12 muffin cups just below the rim and place 3 raspberries on top.
The muffins are ready to bake or the muffin tin can be placed in a freezer until the batter is frozen (at least 3 hours). The frozen muffins can be transferred and stored in an airtight container or freezer bag.
Do you ever get a sudden craving for homemade muffins with no work other than popping them in the oven?
When you are ready to bake, the frozen muffin cups should be placed back into a muffin tin and baked at 350° for 30 minutes. Test the muffins with a toothpick until it comes out clean.
My kids woke up to the smell of homemade muffins and they were pretty excited to find out that they were made with the farm fresh raspberries that they picked.