Height. Volume. Luster. These are usually adjectives that we use to describe what we wish our hair looked like on a daily basis (see Blake Lively for a real life example) but in this instance I experienced all three of these lovely words in conjunction with a muffin and it appears I owe it all to FAGE Greek Yogurt. These blueberry-lemon treats popped out of the oven looking like the baked goods version of a Pantene commercial. Fluffy, moist, tender: this batch of muffins was almost too good to be true. In fact I may forgo the use of sour cream in baked good indefinitely in favor of FAGE, especially if it continues to yield such luscious results. By the way, if you lean in and listen very closely you might just be able to hear a muffin whisper, “Don’t hate me because I’m beautiful.”
If you haven’t had the pleasure of experiencing FAGE in your own home then you’re in for a very delicious treat. BlogHer is currently giving away a case of FAGE to one lucky individual each day until May 6, 2009. For more details about the giveaway and some additional information about my love of FAGE please click here.
Blueberry Lemon FAGE Muffins
Makes 14 Muffins (Annoyingly enough).
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 1/2 cups FAGE yogurt (Erin’s Note: You can use any flavor but I used Fage 0%)
4 tablespoons of unsalted butter, melted
1 tablespoon lemon zest
1 cup dried blueberries
2 lemons; juiced
First pour the dried blueberries into a bowl. Then add the freshly squeezed lemon juice to the blueberries. Allow them to soak while you continue with the rest of the recipe.
Preheat the oven to 375ºF and prepare your muffin tin with paper cups. In a small mixing bowl, stir together the flour, baking soda, baking powder and salt. In another bowl, combine the sugar, FAGE yogurt, eggs, melted butter, vanilla and lemon zest. Beat until thoroughly mixed. Add the dry ingredients and mix just until blended. Do not over mix. Thoroughly strain the blueberries and discard the lemon juice. Gently fold in the blueberries and scoop the batter into the muffin tins, filling each cup about two thirds full. Bake for 15-17 minutes, or until the tops are browned, and a toothpick inserted into the middle comes out clean. Allow the muffins to cool slightly in the pan. Then remove them and serve warm.