Everyone who’s eaten those muffins wanted seconds or thirds – best blueberry muffin ever! That’s really my best guess. It gives the muffins the right texture, and helps them bake up properly with the oil used in this recipe. I just took my muffins out of the oven, so no critique, except I had enough batter for 10, not 6, full, lined, muffin cups! If you find yourself in either of these situations, below I share the purpose of key ingredient along with swaps and variations that can be made. We want to help YOU eat delicious food, AND save money on groceries! Take back control of your grocery budget, AND eat amazing food. in this recipe if you are lactose intolerant or dairy free. Reduce heat to 350 degrees F and bake for about 15 more minutes - until a toothpick inserted into the centre of a muffin comes out clean. I’m honestly really confused about these muffins. The Ultimate Guide to Easy, Healthy, (Cheap!) Required fields are marked *. You don’t need a ton because the blueberries are also sweet, but I wouldn’t recommend reducing the amount of sugar in this recipe or it will negatively affect the texture. If you’re not used to the tang of buttermilk, I recommend using whole milk! I think that would taste great! Fold in the blueberries gently. The dry ingredients are then folded into the wet and mixed until the batter just comes together. Add one cup of the blueberries and fold into the batter with a rubber spatula. Both turned out great! « Creamy Chicken Skillet with Sun Dried Tomatoes and Italian Herbs. I used a 5 oz. Adding extra sugar to the top of these muffins is also optional, but it gives them the most irresistible crunchy top!! There was literally no sugar taste in them, the fresh blueberries were literal mush and they just tasted like really bland batter with mushy blueberries? I did all the correct ingredients, where could I have possibly gone wrong??? I love love your recipes!!! Add eggs, one at a time, beating well after each addition. I am dairy-free so I used vanilla almond milk and subbed in unsweetened applesauce instead of yogurt. The egg helps give this recipe structure, and brings the batter together. You can use any flavorless oil in this recipe, canola, vegetable, sunflower oil, etc. While you may be tempted to add in more blueberries, I recommend adding the amount the recipe calls for. 2 Easy Ways to Save Leftover Tomato Paste, Healthy Lemon Blueberry Muffins (with yogurt! Had to make a triple batch yesterday. I baked two batches this morning – one with regular flour and one with gluten free. But don’t worry, these can easily be made into gluten free lemon blueberry muffins! You can also use alternative dairy milk (almond, soy, oat, etc.) We use cookies to ensure that we give you the best experience on our website. container of lemon Greek yogurt and 3 oz. My username is “ellabellabakery” by the way! Monday was Nutella swirled banana muffin and Saturday (today) both lemon blueberry yogurt muffin and choc chip muffin!!! Sorry I’m only seeing this now! , Your email address will not be published. So moist and just the right amount of sweetness. These muffins were fantastic! Always looking for healthier recipe versions. I have never had Yorkshire pudding before, but after looking up what it’s like my main guess is that your blueberries were super juicy and might have added too much liquid to the batter as they baked! -Ella. While I love this recipe just the way it is, I know some people have different preferences! Muffins fall into the quick bread category because they don’t use yeast to rise. It might make the batter a bit smaller in volume though, so your muffins might be a bit shorter or you might only want to make 5 muffins <3. What ratio of ingredients makes this a muffin? haha I think that sounds yummy!! If you only have cake flour on hand, you can also use that in place of the AP flour in this recipe too (cup for cup). These look so good! The blueberries in this recipe play a huge part of these muffins end up tasting. It needs extra help since it doesn’t have any gluten! I’ve tested the recipe with both and they taste great either way. I used frozen blueberries Cos atm fresh ones costs a fortune here in Australia hence the blueberries aren’t too sweet. what do you recommend? The yogurt gives them a lot of moisture, and makes me feel like they’re *almost* healthy. Raspberries… hmmmm. Fill a lined muffin pan with batter and bake in a preheated 425 degree F oven for 3 minutes, then decrease the temperature to 350 degrees F and bake for 8-10 minutes. They bake up a bit dry without it! I think I will like that better. In a separate bowl whisk together the milk, lemon juice, yogurt, oil, egg, vanilla extract and lemon … Delicious.Thank you for sharing this recipe.God bless you!
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