I just received my new silicone cupcake / muffin molds in the mail and could not wait to give them a try. Silicone baking sheets or pretty much silicone anything has become my best friend in the kitchen. I mean it's super easy to clean and use, and absolutely non stick which means no adding extra grease and oil when baking, and it's reusable! I highly recommend. Anyway, these slightly lemon-y blueberry muffins were my guinea pig recipe to test these molds out and not only did I love the molds and how easy the baking process was, but we absolutely LOVED the way these muffins turned out. I'm a huge fan of lemon in desserts, but I know it's not for everyone. so I did a just slightly added lemon version of a classic blueberry muffin for a little twist of flavor everyone can enjoy. Next time around I'll be ramping the lemon up :), so lemon lovers, stay tuned! I used blueberry yogurt to make these nice and moist, which I love because it made these muffins almost cake like which made them not only a perfect breakfast, but a yummy dessert as well. I love a good "fluffy" muffin as much as the next person, but sometimes I just have to switch it up! Think Nothing Bundt Cake, in muffin form & sans the glaze. Seriously so yummy! I hope you enjoy!
This recipe will make 12 medium sized muffins - you can adjust batter to make 8 or so larger, or more mini muffins.
Note: this recipe makes a moist muffin (almost cupcake like), not a fluffy airy muffin!