Blueberry-Sage Muffins

By Bostoncook

Ingredients

• 2 cups blueberries
• 2 tbsp fresh sage, minced
• 1/2 cup sugar
• Minced zest of 1 lemon (2 to 3 tsp)
• 1 1/2 cups flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 large egg
• 1/2 cup nonfat yogurt, or sour cream
• 1/4 cup milk
• 2 tbsp canola oil
• 1 tbsp lemon juice
• 1 tbsp sugar
• 1/2 tsp ground cinnamon

Details

Servings 12

Preparation

Step 1

1. In a large bowl, combine the blueberries, sage, sugar and lemon zest. Let sit for 30 minutes.

2. Heat oven to 375 F. Line 12 standard size muffin cups with paper liners.

3. Sift flour, baking powder, baking soda, and salt into a large bowl.

4. To the blueberry mixture, add the egg and yogurt or sour cream, milk, oil and lemon juice. Pour the blueberry mixture into the flour mixture, stirring just until the dry ingredients are moistened. Do not over mix.

5. Fill each muffin cup to within 1/2 inch of the top.

6. Combine sugar and cinnamon for the topping and sprinkle some on each muffin. Bake for 25 minutes, or until muffin tops spring back when lightly touched. Remove from muffin pan and cool on a wire rack.

Excellent.