I try to make myself feel better, though, by making them with fruit or bran. I like that they're an easy bakery item to throw together when something homemade sounds good, and I also haven't met a muffin that doesn't freeze well. I usually end up tossing most of the batch in the freezer & pulling them out on mornings that don't lend me enough time to sit down for breakfast. I truly don't know how people get children ready in the morning. Well, I assume they don't ignore their alarm & watch the cute meteorologist for a half-hour, but let's not talk details!
I whipped these up Saturday morning, and I'd seen a recipe for lemon blueberry yogurt bread, but as I read the recipe and a few reviews, I could tell it was another one of those recipes that looks tasty on Pinterest, but is inevitably a fail. I have enough 4-H experience to know that baking is a science, and you need a certain amount of fats to make your items bake well without being tough. Instead, I found this recipe on Tasty Kitchen, which, by the way, you should be a member of if you're not! It's a fun way to share recipes with some excellent foodies. The recipe for these is below, and I thought they were super yummy! Enjoy!
Lemon Blueberry Muffins
1 1/4 C. sugar
1 T. lemon zest
1/2 tsp. salt
2 C. flour (divided)
2 tsp. baking powder
1/2 C. buttermilk*
1 C. blueberries
*If you don't have buttermilk, put a teaspoon of vinegar/lemon juice in your measuring cup, then fill it up to 1/2 cup & let sit until you need it.
Preheat your oven to 375. Line 12 muffin cups. Cream together butter, sugar, and lemon zest until fluffy. Beat in eggs one at a time. Mix 1 3/4 C. flour, salt, and baking powder; add into butter mixture alternately with buttermilk. Mix 1/4 C. flour with blueberries. When batter is fully incorporated, fold in blueberries. Fill muffin cups & bake 30 minutes.
This would probably make 14 muffins, but I was, admittedly, too lazy to go to that work & threw out some batter...oops. The recipe also called to dust the tops with 2 T. sugar before baking, and that's really pretty, but since they were just for me I decided to nix the extra sugar.