blueberry muffins with a hint of lemon

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! 

INGREDIENTS:

• 1 egg
• 2/3 cup sugar + a few teaspoons for muffin topping. 
• 1 1/4 cups flour
• 1/2 cup vegetable or "baking" oil (I used an avocado coconut blend)
• 1 tsp vanilla
• 1/2 tsp baking soda
• 1 tsp salt
• 5 oz. blueberry yogurt
• 1/4 cup milk
• 1 tbsp + 1 tsp fresh lemon juice
• approx 1 tsp lemon zest
• 6 oz blueberries

DIRECTIONS:

1. Preheat oven to 375' (or 350 convection). 
2. Add egg, oil, vanilla, milk and yogurt to a bowl and stir until evenly combined. 
3. Add in sugar, baking soda, flour, and salt. Stir until even and creamy mix. 
4. Add in lemon juice, lemon zest and half of your blueberries, stir until evenly mixed up. 
5. Pour batter into a greased cupcake pan (or cupcake papers). I used silicone cupcake molds and they were awesome for ease and clean up!
6. Once batter is evenly distributed place your extra blueberries on top and sprinkle a little sugar.
7. Bake 25 minutes, make sure they pass the clean tooth pick test. 
8. ENJOY!