Saturday, April 9, 2011

Lent-fast Baking: Blueberry Deliciousness.

As I've mentioned a few times before,
I have given up sweets for Lent all but one day a week. 

Last week, that day was Saturday/Sunday. 
I put the " / " in there because I baked on Saturday and scarfed on Sunday.

Trader Joe's sells some plain yogurt that is "European Style."  Long story short,
that's just a fancy way of saying "yogurt sans stabilizers."

Without said stabilizers, I was able to make some incredibly delicious
Blueberry-Lemon-Yogurt Muffins. 

They were flavorful, moist, and complex enough to enjoy with
your post-drowsy-morning senses, a.k.a. afternoon dessert!  :)

Here's the recipe, although alternately titled, from,
a fantastic recipe blog without all the clutter of the mega-recipe sites. 
Their butternut squash soup is fantastic, too.

Regarding the recipe, did the following differently:

1. After getting the zest from the lemon, I cut the lemon in half and squeezed the juice into the batter.  Watch for seeds if you do this.  If you DO do this, the lemon flavor really comes out and it's incredible.  NOM!
2. I partially melted the butter while letting it warm in the mixing bowl.  This was an accident, as the bowl was on the stove as I let the oven heat up for some other dish.  Pizza?  I can't remember. The batter still turned out ok, though.  
3. The yogurt I used needed to be mixed together (it had separated), but that meant that I could just pour it into the measuring cups instead of awkwardly scooping it out and dripping it all over.  Yay for cleanliness! 

So go and try out this recipe if you want your weekend morning delicacy done right. 

Be warned: you will by awakened by the flavors!


  1. Yum!!! Sounds like one I will have to try out.

  2. Definitely, Katie! You will love how they turn out! The yogurt really keeps these muffins moist.


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