Blueberry Lemon Muffins

Have I told you lately that I love summer produce? Because I do!  This weekend we are planning a visit to our local farm to pick up several pounds of blueberries.  I am so excited! While we love to eat plain blueberries by the handful, I have a long list of great recipes using blueberries that I can't wait to share with you!

So in honor, and anticipation, of our future blueberry windfall, I would like to share with you my favorite blueberry muffin recipe.

Years ago, I was flipping through a Bon Apetit magazine, and this recipe for blueberry muffins caught my eye. It just so happened to be an advertisement for Pam Cooking Spray - go figure!

Now I know that I promised you a break from yogurt recipes, and well...I stuck to that for over a week. It would simply not be fair to keep this recipe from you any longer. These muffins rock!

The beauty of using yogurt in baked goods means that you can use less oil/butter, which makes them a healthier option.  These muffins also contain oats, which provide a little texture that goes well with the juicy blueberries. And what more can I say about the blueberry-lemon combination - it just works.

Over the years, I have made these muffins using different types of flours and yogurts.  This time, I made them using whole wheat pastry flour and Greek yogurt.  These muffins are just as delicious using all-purpose flour and/or regular yogurt, so use what you have or go crazy and try something different! 

Blueberry Lemon Muffins
Yields 12 muffins

1 cup whole wheat pastry flour (or all-purpose flour)
1 cup quick-cooking oats, uncooked
1/2 cup firmly packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup plain nonfat Greek yogurt (or regular plain nonfat yogurt)
1/4 cup canola oil
1 egg
1 teaspoon vanilla extract
1 cup blueberries
zest of 1 lemon

1. Preheat oven to 425 degrees.  Prepare 12-cup regular muffin pan with cooking spray or liners. 
2. Whisk together flour, oats, brown sugar, baking powder, baking soda in a large bowl.  In a small bowl, mix together yogurt, oil, egg and vanilla. 
3. Pour yogurt mixture into center of dry ingredients; stir until just blended.  Do not over mix.  Fold in blueberries and lemon zest.  (Note: batter is thick)
4. Divide batter evenly between prepared muffin cups.  Bake 12-14 minutes or until a toothpick inserted in the center comes out clean.  Cool 5 minutes in pan, then remove from muffin pan and cool completely on wire rack.

Adapted from a Pam Cooking Spray Advertisement found in Bon Apetit magazine

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