Blueberries scream summer!!!!
.....and they are one of the highest antioxidant containing fruits in the US diet, also high in potassium and Vitamin C. What to do with blueberries? I woke up this morning needing another hit of THIS.
But I decided to try a different recipe this time that I can have for breakfast or for a healthy snack.
- 2 cups AP flour
- 2/3 cup granulated sugar (I substituted Splenda)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup fresh blueberries
- 2 tsp grated lemon rind
- 3/4 cup low fat buttermilk (I substituted light Silk soy milk)
- 3 Tbsp butter, melted
- 1 tsp lemon juice
- 1 large egg, lightly beaten
Preheat oven to 400F
Whisk together flour and the next 4 ingredients in a medium bowl. Add blueberries and 2 tsp lemon rind; toss gently. Make a well in center of mixture.
Combine buttermilk (or so=y milk), butter, 1 tsp lemon juice and egg in a bowl; stir well with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray.
Bake at 400F for 17-18 minutes or until golden brown. Remove muffins from pan immediately; cool on a wire rack.
Option: Combine 1/2 cup of powdered sugar and 1 tsp lemon rind, 2 tsp lemon juice and stir until smooth. Drizzle glaze evenly over muffins.
Some other recent eats:
Shrimp and Grits
Running streak Day 3 - I did an interval training on the TM today for a total of 3 miles.
Reminder for everyone out there ☺!
Have a happy hump day!