I recently was in Muskoka enjoying a wonderful weekend of power yoga and some workshops with a good friend and a couple of ‘new’ friends. Right beside our yoga studio was a little white building housing Abbey’s Bakeshop. It seemed whenever there was a break from either our workshops or from our power yoga sessions a large group of women, and a few of the men, would head straight over to Abbey’s. Now you must realize it only took about 40 steps to hit the front door so any willpower to resist the temptation of freshly baked goods, especially after working out physically, or working out emotionally, was cast aside.
Amid a variety of tasty items such as peanut butter cookies, butter tarts and quiche, were several beautiful and delicious looking muffins. I chose to purchase their blueberry glazed muffin. They were amazing and a little expensive. But like I mentioned, after about 100 Chaturangas and a few flip your dogs, oh and the ab exercises, the cost of a sweet treat doesn’t matter.
So now back home I looked for a blueberry muffin recipe and figured I’d give it a whirl. I’m not sure it is quite up there with Abbey’s but the lemon glaze adds a nice touch and the wrappers make it look pretty. Give it a try and see what you think. If the woman ahead of me had not overhead me saying I was off to purchase a buttertart before leaving we would be testing those out today. It seemed her steps quickened, actually she was practically running to get ahead of me, and instead of being happy with the 6 tarts already set aside for her she cleaned out the rest of the fresh baked tarts to take home with her. Good thing all the meditation and positive thinking from the weekend had already kicked in or there might have been a minor altercation…
Blueberry Muffins with Lemon Glaze
You will need:
1 3/4 cups all-purpose flour + 3/4 cup whole wheat flour
1/2 teaspoon each baking soda, baking powder and salt
1/2 up sour cream
1/3 cup buttermilk
1/2 teaspoon vanilla extract
1 tablespoon lemon zest
1 cup granulated sugar
2 large eggs
1 cup fresh or frozen wild blueberries
Preheat oven to 350F. Prepare a 12-cup muffin tin with liners or spray with non-stick spray.
In a medium bowl mix together the flour, baking powder, baking soda and salt. Set aside.
In a measuring cup or small bowl, mix together the buttermilk, yogurt, vanilla and lemon zest. Set aside
Place butter and sugar into the bowl of an electric mixer and beat until creamy and light in colour. Add in 1 egg at and time and mix on medium speed until incorporated.
Alternately add the flour and buttermilk mixture to the creamed ingredients and mix on low only until mixed. Scrape down sides of bowl.
Toss the blueberries with about 1 tablespoon of flour and then fold into the batter. IF you are using frozen berries your batter with most likely turn purple.
Fill muffin cups or liners about 2/3 full and bake for about 20-25 minutes until tops spring bake lightly when touched.
Now to give them a little more flavour and zip, mix together the juice from the zested lemon and add in about 3/4 cup of icing sugar or enough to give you a pouring glaze. I used a fork to poke some holes into the warm muffins and drizzled the glaze on top. Enjoy after completing your next Sun Salution series or anytime.