Author Notes
I'm terrible when it comes to eating breakfast during the week. I was looking for a healthy muffin recipe so my husband and I could have easy on-the-go breakfast during the week. I came across this Lemon-Raspberry Muffin recipe on Eating Well (http://www.eatingwell.com/recipes/lemon_raspberry_muffins.html) and made a few updates to it. The great thing about this recipe is that you can use any type of frozen berry you want based on your preferences. I found blueberries are my favorite, but I also like strawberries. Use frozen berries rather than fresh - they are less expensive, and have the same great flavor and health benefits. —ModernSwap
Ingredients
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1
lemon
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1/2 cup
sugar
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1 cup
low-fat buttermilk
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1/3 cup
vegetable oil
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1
egg
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1 teaspoon
real vanilla extract
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2 cups
flour (white, wheat, or 50/50)
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2 teaspoons
baking powder
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1 teaspoon
baking soda
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1/4 teaspoon
salt
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1 3/4 cups
frozen berries (blueberries, strawberries, raspberries, or a mixture)
Directions
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Pre-heat oven to 400
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Peel rind off lemon with a vegetable peeler, avoiding white pith. Place rind and sugar into a small food processor and pulse until lemon is well chopped and blended with sugar. Put lemon sugar into a medium bowl, and add buttermilk, vegetable oil, egg, and vanilla. Stir with whisk to mix and set aside.
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In a larger bowl, mix dry ingredients (flour through salt) and then add wet ingredients to dry and stir with spatula to mix. Add frozen berries and gently fold into batter.
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Spray a muffin pan with oil and using a large spoon (I like my soup spoons for this part) scoop a spoonful of batter and place into each muffin cup. Bake for 25 minutes or until brown on top.
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Remove from oven and eat one or two while they are hot just to make sure they turned out ok :)
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Once cool, place them in a ziploc bag and store in the fridge - they'll last you all week!
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