Breakfast, Desserts, Levels 2 And Above, Recipe

Meyer Lemon Poppyseed Muffins AND Recipe Rant

First the rant, then the link and ingredients. I get most of the recipes I share via email (various blogs and groups). I typically set them aside until I have the time to post them here. Most do not include a link to the recipe (which can be frustrating but I usually find the recipe pretty quickly). I’m a stickler for giving credit where credit is due. I feel if some not only spent the time but the money on developing a recipe they enjoy enough to share, they should be given proper credit. So, the first recipe I wanted to share was a Lemon Poppy Muffin. I had no idea there would be SO many variations! So, I clicked on Images, thinking it would be easier to find that way. Well, I found the image … to the WRONG RECIPE! In other words, whoever posted this low carb recipe STOLE the photo from another website. How pathetic is that? If you don’t have a camera, do not post a picture stolen from another site, especially when the picture is of a non-low-carb version of your recipe. Just don’t post a picture at all! OR, if you have a horrible camera, do like I do and post awful pictures! The people will get the idea.
REMINDER for those who may be new here: When I share others’ recipes, I include the title, link, and ingredients only (and occasionally their picture of the food, linked to their website). You must go to the creator’s website to read the details.
Having said that, I went on the prowl for a properly credited recipe that was similar to my emailed version. I found one even better!

Meyer Lemon Poppyseed Muffins
2 cups almond flour
3 tbsp poppy seeds
1/2 tsp baking soda
1/8 tsp salt
3 tbsp coconut oil (or butter)
1/3 cup honey (vegans use agave or other liquid sweetener) (sugar substitute of your choice)
1/2 vanilla bean scraped (or tsp vanilla extract)
juice and zest of 1 meyer lemon
juice and zest of 1 regular lemon
1 egg, lightly beaten (vegans omit)
1 meyer lemon, sliced thinly and then cut into half-moons for topping (optional)

Bread, Cake, Recipe

Blueberry Muffins

O.k.  I was on a mission to find the closest replacement for Costco’s Blueberry Muffins.  I tried 4 or 5 different recipes, with only one being a true bust (I messed with the recipe so much that I threw the whole batch out … the muffins were gummy and I had to scrape them off the muffin liners).  This, right here, is the closest I will ever get because I’m not taking the chance of wasting any more of these delicious blueberries!  This recipe was adapted from here.  Take a look at the picture of the muffins on that page … that’s what these looked like!  Yum!  This recipe would be wonderful baked in loaf pans (maybe to standard-sized) … for about an hour or so.  The texture would be firm enough to slice and make french toast with it (if you are that kind of a person *grin*).

Blueberry Muffins

  • 3 cups of all-purpose flour
  • 1 1/2 Tablespoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup butter (1  1/2 sticks),  softened
  • 2 cups sugar
  • 2 large eggs
  • 1 Tablespoon vanilla extract
  • 1 1/2 cup plain yogurt
  • 2 cups blueberries (I used still frozen berries)

Preheat oven to 375°F with a rack in middle of the oven.

In a mixing bowl, whisk together the dry ingredients—the flour, baking soda, baking powder, and salt.

In a large mixing bowl, beat the butter and sugar together, until fluffy (easiest and best consistency if using an electric hand mixer or Kitchenaid).  Add the eggs to the mixture one at a time, beating well after each one (at this point, it should look like fluffy frosting).  Now, add the vanilla and mix in well.

Add one third of the dry ingredients to the butter/sugar/egg mixture and beat until just incorporated.  Mix in one third of the yogurt.  Repeat until all the flour and yogurt are mixed in.  Do not over mix (though, for this entire process I used my electric hand mixer and the batter remained light and fluffy, unlike the rocks I ended up with the first time, where I gently mixed in all the ingredients by hand)!

Gently fold the blueberries into the mixture (I found it easiest to sprinkle the frozen berries over the entire surface of the batter, instead of in a giant pile in the center).

Place a muffin liner in each well of the muffin tin, or if you don’t have muffin liners, coat the inside of the muffin tin wells with vegetable oil or butter with a pastry brush or with cooking spray.  Distribute the dough equally among the cups (I use a standard ice cream scoop).  Don’t be afraid to fill them high.

Place in the oven and bake until the muffins are golden brown, about 25 to 30 minutes. Test with a tooth pick to make sure the centers of the muffins are done.  Let the muffins cool in the muffin tin for 5 minutes, then remove them from the tin and let sit on a wire rack for 10 more minutes.  Serve slightly warm.  If you have any left once they are cool, store in a sealed container so they don’t dry out.

Yield: Makes 12-16 standard muffins.