We made these for the second time for breakfast yesterday morning – they’re a definite hit around here! We’re able to buy frozen blueberries for a pretty reasonable price ($1.49 for 12 oz, enough to double the recipe below), so it’s an affordable breakfast for us. But if you can’t and you’re looking for a frugal breakfast, either substitute something else for the blueberries or wait until you can pick them up cheaply. Don’t assume that just because I’m making it, it must be an inexpensive recipe for anyone!
Lemon Blueberry Muffins
- 2 c. flour (we used spelt)
- 3/4 c. sucanat
- 2 t. baking powder
- 1/2 t. salt
- 1/4 t. cinnamon
- 1 c. milk
- 1/4 c. oil (coconut oil or butter)
- 2 T. lemon juice
- 1 egg
- 1 t. grated lemon rind (substituted homemade orange zest instead)
- 1 t. vanilla
- 1 1/3 c. frozen blueberries, unthawed
Mix all the dry ingredients, then separately mix all wet ingredients (except blueberries). Combine the wet and dry mixes, being careful not to overmix. Add in blueberries last. Bake at 400 degrees for 20 minutes or until golden. We doubled the recipe, and baked half as muffins and half as a breakfast loaf (and my kids said we should make more next time since everyone likes it so much – to which I replied that I thought that considering they had apples and milk with their muffins, they had enough even if they wanted more!). I’d estimate that this recipe makes about two dozen muffins.
By the way, muffins make a wonderful breakfast for Shabbos – much nicer (and cheaper) than bowls of cold cereal, and obviously lots healthier than cake. They’re quick to whip up, and freeze well if you double the recipe and want to put some away for another meal.