Hi everyone! Hope you all are keeping warm! We got quite a bit of snow yesterday, which has kept us inside for the past two days. We really haven’t gotten much snow in Louisville this year, so we were definitely due for a big storm, but it’s February and I’ve got warm weather on my mind. The snow wouldn’t have been so bad back in December when our Christmas decorations were up, but the holidays are over and it’s time for the snow to get the heck out of here.
Anyway, I have a tasty solution to your winter blues, friends! A few weeks ago, I was at the grocery store and found a great deal on blueberries. I was a little hesitant to buy them since blueberry purchases around this time of year can sometimes be a little disappointing, but I had blueberry muffins on my mind and just had to give them a try. I am so glad that I did because they were delicious! Just as good as the ones that I get during peak season around here.
I took those tasty blueberries home and immediately got started on this blueberry muffin recipe that uses Greek yogurt and honey. I was initially hoping to produce some sort of copycat for the Blueberry Yogurt Muffins with Honey served at Starbucks. While this recipe didn’t turn out quite like the Starbucks version as far as consistency goes, it was just as delicious in my opinion.
These are best served warm. I made a honey-lemon glaze to brush on half of the muffins. I left the other half plain initially so that I could add a little drizzle of honey over the top right before serving. Both ways were delicious, but the honey-lemon glaze is worth making just for its smell alone! Hope you enjoy these as much as we did!
- 3 cups all purpose flour
- ½ cup + 3 tablespoons brown sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup fat free plain Greek yogurt
- ½ cup whole milk (can use another fat percentage if preferred)
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- ¼ cup honey
- ½ cup olive oil (could also use coconut oil, just be sure it is at room temperature)
- 1 cup blueberries
- ¼ cup freshly squeezed lemon juice
- ¼ cup honey
- Preheat oven to 400 degrees (F).
- Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In a medium bowl, whisk together the yogurt, milk, vanilla, eggs, honey, and oil.
- Gently fold the yogurt mixture into the flour mixture, and, using a spatula, fold until combined, being sure to mix just until all the flour disappears. Fold in blueberries.
- Divide the batter evenly among the prepared muffin tins, place pan in the oven, and bake for 18 minutes, reducing the heat to 375 degrees after 9 minutes of baking.
- Allow the muffins to cool for 5 minutes in the pan before carefully transferring to a cooling rack to cool completely.
- Add lemon juice and honey to a microwave safe bowl or glass measuring cup.
- Microwave on high in 10 second increments until desired consistency is reached, stirring between sessions.
- Brush tops of muffins with glaze.
Muffin recipe slightly adapted from Baker by Nature