Wednesday, June 15, 2011

Blueberry Sage Muffins

Blueberry Sage Muffins from Diana Dyer's blog

Inspired by Blueberry Sage Muffin recipe from The Herbal Palate Cookbook by Maggie Oster & Sal Gilbertie

Makes 12 muffins.

  • 2 c blueberries,
  • 2 Tbsp. minced fresh sage leaves (right from my garden - I would use even more next time)
  • 1/2 c sugar,
  • 2-3 tsp. minced lemon zest (zest one whole lemon and use all of it)
  • 1 1/2 c all-purpose flour (I used white whole wheat flour),
  • 2 tsp baking powder,
  • 1/2 tsp baking soda,
  • 1/4 tsp salt,
  • 1 large egg,
  • 1/2 c plain organic yogurt
  • 1/2 c milk (dairy or unsweetened soy milk)
  • 2 Tbsp. canola oil,
  • 1 Tbsp. lemon juice (fresh is best - use the lemon that you zested).
  • Sprinkle with a cinnamon-sugar mixture if desired. (I used a sprinkle of plain ground flaxseeds)
  • In a large bowl, combine the berries, sage, sugar, and lemon zest. Let sit for 30 minutes.
  • Heat oven to 375 degrees.
  • Line 12 standard size muffin cups with paper liners.
  • Stir flour, baking powder, baking soda, and salt into a large bowl.
  • Wisk together the egg, yogurt, milk, oil, and lemon juice, then add to the blueberry mixture.
  • Pour the blueberry mixture into the flour mixture, stirring just until dry ingredients are moistened. Do not overmix.
  • Fill each muffin cup to within 1/2 inch of the top.
  • Combine sugar and cinnamon for the topping and sprinkle some on each muffin.
  • Bake for 25 minutes, or until muffin tops spring back when lightly touched.
  • Remove from pan and cool on a wire rack.

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