If you’re reading this via email, click through to get the recipe. I’m working on fixing this, but for now it’s necessary. My apologies!
Can I be extra lame and talk about the weather for a moment? It. Is. SPECTACULAR.
Sorry to yell, but seriously. I wore a short-sleeve shirt yesterday without a jacket. It was windier than any day I can remember in my life, but it was a very spring-y wind, so it was cool. Except it was warm. Okay I’m done.
But honestly, I forgot how much of an effect the weather can have on my mood.
Real talk: this winter has been kind of rough mental-health wise. I’ve set up my college timeline so that this whole year is pretty intense academically in order to (hopefully) make after this year more enjoyable. So, there’s a light at the end of the tunnel, but it’s still about 16 weeks away. Haha. This hasn’t even been a very wintry winter, but the combination of lots of gray days, early sunsets, a stressful schedule, and midterms has still put me in kind of a funk lately.
Yesterday, I pretty much got out of that funk. At least for now. After my sosc class, I decided to go on the long(ish), out-of-the-way trip to the bank I’ve been putting off for about a week. Why have I been putting it off? Well…
- Because I’ve been trying to study in my spare time.
- Because it wasn’t urgent. It probably could wait another month. No biggie.
- Because it’s not always fun to take a 20-minute walk when it’s cold enough to make your hands feel like they’re going to fall off.
But yesterday, it was fun to walk there because it was so pretty! I smiled the whole way there. And the whole way back. And then I kept on smiling when I got back to the apartment. It was glorious.
I mean, once I got back inside about half the smiles were due to Lemon Blueberry Muffins, but still.
I whipped these up before class one morning and they turned out wonderfully. These Lemon Blueberry Muffins are cakey and full of juicy blueberries. They’re sweet, yes, but they have a touch of tang from the lemon. They’re bright and cheery and I’m pretty sure they’re what sunshine would taste like if that were a thing. I should probably make these to eat all winter so I can feel extra sunshine-y when there’s not much sunshine. Fortunately, it looks like winter is almost over this year. So, next year. Yep, definitely next year.
So if you could use a little more sunshine in your life (couldn’t we all?), make these.
- 4.5 T. unsalted butter, melted
- 1 5.3-oz. container Greek yogurt
- 2 T. milk
- 1 large egg
- 1 large egg white
- 2 t. vanilla extract
- Juice of 1 lemon (3-4 T.)
- Zest of 2 lemons (1-2 T.)
- 1/2 c. granulated sugar
- 1.5 c. whole wheat pastry or all-purpose flour
- 1.5 t. baking powder
- 1/4 t. baking soda
- 1/4 t. salt
- 1/4 t. nutmeg
- 1.25 c. fresh blueberries
- Preheat oven to 425°F and grease a muffin tin. I got 13 same-size muffins out of this, so I greased an extra muffin cup, but you could probably just add a touch more batter to each if you want to avoid this.
- In a large bowl, mix together the melted butter, Greek yogurt, milk, egg, egg white, vanilla, and lemon juice.
- In a small bowl, combine the lemon zest and granulated sugar. You're going after "lemon sugar" here, so use your fingers to really mix it all together. A little sugar on your fingers never hurt anybody!
- Add your lemon sugar to the wet ingredients and mix until combined.
- Add the flour, baking powder, baking soda, salt, and nutmeg to the wet ingredients and mix until combined. Try not to overmix!
- Gently fold in about a cup of your fresh blueberries.
- Scoop the batter into prepared muffin tins. I usually use a 1/4 c. measure to make sure they were pretty even, but if you want to eyeball it, it doesn't hurt anything! Top each with a few of the remaining blueberries.
- Bake at 425° for 5 minutes, then turn the oven down to 350° (and leave the muffins in) for another 8-10 minutes. They're done when the edges are just starting to brown and a tester comes out clean of batter.
- Allow to cool in the pan for about 5 minutes, then remove a cooling rack (or eat while still warm!).
- I used nonfat plain Greek yogurt, but if you want to intensify either the lemon or the blueberry, those would be great. I'm also interested in a coconut version, so that might be tasty, too. Let me know if you try any of these!
- I use unsweetened vanilla almond milk because that's what I typically have on hand, but other dairy and nondairy milks will work.
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Do you associate flavors with seasons? Absolutely. Lemon is a very spring/summer flavor for me!
What’s your favorite season?