Recipes

Blueberry Lemon Muffins

November 8, 2016

If you visit A Happy Healthy Heart regularly, which I hope you do, you might have noticed that I have not made a blog post in about 14 days. That is so not okay with me BUT I have been busy, busy, busy making dreams come true! My apologies for leaving this side of what I do a little “unattended” but I have some exciting new recipes and posts scheduled for the next couple of weeks and I think you are really going to love them.

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I’m going to fill you in on what has been going on in my world since the last time you heard from me. Hopefully you follow me on social media so that you can keep up, but in the event that you don’t, here’s what’s been going on: Two weeks ago, I was invited to do a cooking segment on NBC Channel 4 News in Nashville. I don’t think I have ever mentioned this before but one of my most hopeful goals is to have my own cooking show someday, so to be able to be in the kitchen and cook in front of the cameras was right up my alley and I loved it! If you didn’t know about the segment or missed it, you can find the link on my Facebook page. The really great news is this: the news channel asked me to come back to do a Thanksgiving segment so I will be cooking some holiday fix-ins on November 23rd, with a special guest!

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There are a lot of “behind the scenes” things that go into blogging and I have been taking care of those as well. Some of those things are more exciting than others. I have partnered with Thrive Market as an affiliate so if you go on their website and decide to sign up through me, it helps me and the blog! Also, last week was my birthday and I love to celebrate! It always ends up being a week of celebration whenever a birthday comes around in my family, so last week was wonderful. I am very excited and hopeful for what this next year brings.

Lastly, our local Edible magazine hosts a mini cooking demo a few Saturdays a month at the Nashville Farmer’s Market and I was the guest cook last week. It was a lovely, cool morning and I made my all time favorite soup. It was a huge hit!

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Anyhow, that’s what’s going on and I certainly appreciate your support in all aspects of what I do. Now let’s talk about these little blueberry muffins that sing sweet songs in my tummy every time I take a bite. After I work out, I love having some carbohydrates to refill my energy and these are the perfect thing to do just that. I use lemon juice and lemon zest to add a little brightness. I hope you love them as much as I do.

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Blueberry Lemon Muffins

Serving Size: 6-10

Ingredients

  • 1 cup whole wheat flour
  • 1 cup unbleached all purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ cup Earth Balance Vegan Butter, melted
  • ¼ cup raw sugar (or maple syrup)
  • 1 egg (sub flax egg if vegan)
  • ½ cup almond milk
  • 1 tsp vanilla
  • juice from half a lemon + zest for topping
  • 1 cup blueberries

Instructions

  1. Preheat oven to 375 degrees F. Grease muffin pan.
  2. In a medium bowl, combine all dry ingredients and stir.
  3. In a separate bowl, whisk egg, vegan butter, and sugar together until well combined. Add in milk, vanilla and lemon juice and stir.
  4. Pour dry ingredients into the wet, stirring continuously. Fold in blueberries.
  5. Evenly distribute batter into muffin tins, filling about ¾ full. Zest lemon over uncooked muffins.
  6. Cook in oven for about 30 minutes or until inserted toothpick comes out clean. Allow to cool for ten minutes and remove from muffin tin.
http://ahappyhealthyheart.com/blueberry-lemon-muffins/

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