I love muffins for breakfast, because they are so quick and easy to make. These muffins are moist and tender, filled with blueberries, with a wonderful lemon flavor and a hint of thyme.
To give these muffins more lemon flavor, I added a lemon icing, and then I sprinkled turbinado sugar on top for an added crunch.
1/3 cup nonfat milk (80 ml)
1/4 cup canola oil (60 ml)
6 ounces nonfat lemon yogurt (170 grams)
1 large egg
1/4 cup caster sugar (50 grams)
2 teaspoons finely minced fresh thyme
1 tablespoon lemon zest
1 cup unbleached flour (140 grams)
3/4 cup whole wheat pastry flour (90 grams)
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 ounces blueberries (about 1-1/2 cups or 170 grams)
1 tablespoon turbinado sugar (about 1-2 Tbsp.)
1/2 cup powdered sugar, sifted (46 grams)
1 tablespoon fresh lemon juice
Preheat oven to 400-degrees F. (200-degrees C or gas mark 6).
Spray bottoms only of a 12-cup muffin tin with baking spray. In a small bowl, whisk together milk, oil, yogurt, and egg; set aside. In a large bowl, whisk together caster sugar, thyme and lemon zest; add unbleached flour, whole wheat pastry flour, baking powder, baking soda, and salt, whisk together until combined. Stir in blueberries. Stir in yogurt mixture until just combined (don’t overmix, the mixture will be thick). Divide batter evenly in prepared muffin tin. Sprinkle muffins liberally with turbinado sugar.
Bake at 400-degrees F. (200-degrees C or gas mark 6) for 15-18 minutes, until golden brown and internal temperature is 210-degrees F. (95-degrees C.). Let muffins cool for 10-15 minutes, drizzle with Lemon Glaze (below), then remove muffins to cooling rack. Serve warm.
LEMON GLAZE: In a small bowl, whisk together powdered sugar and fresh lemon juice, until smooth.