It is SPRING! Minnesota has finally welcomed spring, and I mean, gosh, it’s about dang time! I worked this past weekend, and on one of those days after work the weather was 50 degrees. The sun was shining, the entire population of Minneapolis appeared to be out and about, and I just had to join them, so I went for a run. The cardio aspect of the run was torturous thanks to my heart and lungs feeling like they were on fire because who knows the last time that I went for a run since switching to a weight training workout regime, BUT getting to exercise outside in shorts and a T-shirt for the first time in 6 months was GLORIOUS. It’s finally the season of open windows, BBQ, late sunsets, and refreshing drinks. Words cannot even explain how joyful I am with the coming of spring. Though I can bet that my excitement will be off the charts once the flowers start to bud and bloom.
The change in weather has me excited for our trip to Puerto Rico in a few days. What am I looking forward to the most? Probably exploring a new country with my best friend/travel partner, swimming in the ocean again (seriously in need of some vitamin sea!), and walking the colorful streets of Old San Juan. What am I least excited for? The tropical humidity lol. We will see how things go relative to Maria’s aftereffects, especially since the entire island lost power again last week, but nonetheless, it will be an adventure.
With the change in seasons I thought these muffins to be very fitting. The lemon foundation for these muffins provide a subtle and refreshing taste (because seriously is there a flavor more refreshing than lemon??), while the bursts of blueberries provide some sweetness. The best thing about muffins is how none-fussy they are to make. Simply combine the dry and wet ingredients separately, then mix together (being sure not to overmix). To make these muffins slightly healthier, I substituted the milk and butter with Greek yogurt and coconut oil. Yum! What we love most about these muffins are that they make great snacks to pack in lunches since they travel so well and are a delicious little treat!
Lemon Blueberry Muffins
Bake time:Serves: 14
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 3/4 cup Greek yogurt
- 2/3 cup sugar
- 1/2 cup coconut oil
- 1 Tablespoon lemon juice
- Zest of 1 lemon (~2 teaspoons)
- 1 teaspoon vanilla
- 1 1/4 cups fresh blueberries
- Coarse sugar (optional)
- Preheat oven to 400F. Line a muffin pan with liners and spray with nonstick spray, set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, yogurt, sugar, coconut oil, lemon juice, lemon zest, and vanilla.
- Add the wet ingredients to the dry ingredients, and add the blueberries. Quickly combine with a few swift strokes until the batter is just combined. The batter should not appear smooth. It's important to not overmix!
- Transfer the batter to the pre-lined muffin pan, filling 3/4th of the way full. (Optional) top with coarse sugar. Place the remaining batter in the refrigerator until ready to use.
- Bake for 17 minutes, or until an inserted toothpick comes out clean. Transfer to a cooling rack to cool.