First it was cupcakes, then it was Cheesecake bars. Seeing lemon and blueberry together, and then walking into Trader Joe’s to find they finally have the big packages of blueberries again (and from the USA, not Chile!) made it impossible not to make my own lemon and blueberry recipe.
I tried to make these a little healthier than your standard muffin. Some yogurt, some applesauce, whole wheat pastry flour, and a beaten egg white to keep things light, and I was really happy with how they turned out.
These muffins completely put me in the mood for summer. I just finished the class I was taking at San Francisco State, and I have 19 more days of work until my 2-month break. I’m already dreaming about all the baking I’m going to be doing in the next couple months. Oh, and I bought a baby knitting book.
Mike sarcastically told me after I bought it “yeah Cate, you definitely need more hobbies,” so I had to remind him that I’ll be running FAR less than usual this summer. I’m not sure how much I’ll actually accomplish considering that the last time I successfully used double pointed needles was when I made a hat 10 years ago, and I currently am working on a scarf that I started before we left for Asia (almost 3 years ago). I just could not resist the cute little booties and hats!
zest and juice of 1 lemon (about 1 Tbsp zest and 2 Tbsp juice)
1/2 cup plain nonfat yogurt
1/4 cup vegetable oil
1/2 cup applesauce
1 tsp vanilla
1/4 cup milk (I used almond milk)
2 cups whole wheat pastry flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup evaporated cane juice (or granulated sugar)
1 egg white
pinch cream of tartar
1 cup blueberries
Preheat the oven to 350 and grease or line a 12-cup muffin pan.
Stir together the lemon juice, yogurt, oil, applesauce, vanilla, and milk.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
Gently stir the wet ingredients into the dry.
In yet another bowl, whisk the egg white with a pinch of cream of tartar until soft peaks form. Fold into the batter, then fold in the blueberries and lemon zest.
Divide evenly into the muffin pan and bake for 15-20 minutes, or until a toothpick comes out clean. Cool in the pan 5 minutes then remove muffins from the pan and transfer to a wire rack to cool completely.