{recipe} Blueberry Muffins

Our muffin game is super strong.  It is one of my favorite things to make, and to bake early in the morning before the sun rays creep in through the blinds.

Blueberries is one of my favorite things to eat, and I love adding it to baked goods for a burst of sweet flavor.

I love these muffins, and it is so much flavorful then buying them.  I have yet to find the perfect store bought blueberry muffin.

  BLUEBERRY MUFFINS:
* makes 12 standard muffins

5 tbsp unsalted butter, melted
1/2 cup maple syrup
1/2 lemon, zested
3/4 cup greek yoghurt
1 large eggs
1 1/2 tsp baking powder (make sure is it aluminium free)
1/4 tsp baking soda (Bob's Red Mill is my favorite brand)
1/4 tsp Celtic sea salt
1 1/2 cups cup whole wheat flour (I use King Arthur white whole wheat flour)
1 cup blueberries, fresh or frozen
3 tbsp raw sugar (optional)

* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.

Preheat the oven to 375°F and grease the muffin pan cups with butter, or line with paper liners (I like using unbleached baking cups.)

In a large bowl, whisk together the butter, maple syrup, lemon zest, yogurt, and egg until combined.  Sprinkle the baking powder, baking soda, and salt over the top, gently whisk to combine.  Gently fold in the flour and the blueberries.

Divide the batter (it will be thick), 2-3 tablespoons at a time, among the muffin cups (I find that a cookie scoop makes this task effortless.) OPTIONAL: you can divide the 3 tablespoons of raw sugar among the muffin cups, and sprinkle on top to create a crispy sweet lid on top of each muffin.

Bake the muffin batter for about 20 minute, until the tops are golden brown, and a cake tester inserted into the middle comes out clean.  Let the muffins cool in the muffin pan for 5 minutes.  Turn the muffins over onto a wire cooling rack, and let cool completely.

Serve slathered in butter, and a drizzle of honey.

Keep the blueberry muffins in an airtight container on the counter for 1-2 days.

Freezer friendly: These blueberry muffins, freezes beautifully.  Line a 9x13 inch baking sheet  with parchment paper (I like to use unbleached parchment paper.) Place the blueberry muffins on the baking sheet lined with parchment paper.  Freeze for 30 minutes. Transfer the frozen blueberry muffins to a labeled (content and date) freezer zipper bag.  Freeze for up to 3 months.