The inspiration for this recipe for Lemon and Thyme Scented Blueberry Muffins came to me after spending the day, with my friend, Danielle. She is working on her new site, Beyond the Plate, where she is taking an approach to learn where our local food comes from. There are over a million food blogs out there, writing about food, and even claiming that they “know” where their food comes from. Do they really? Her pretty pictures are nice, but, her stories will leave you wanting to learn more as well as do better.
Danielle is getting down, and dirty, with local-food providers, to learn about their personal journey. From gluten-free bakeries, all the way down to cattle ranchers, she is spending the time to get to really get to know them, document their stories with photos, as well as words. Her posts are gorgeously written, and stunning to look at. Last Tuesday, she invited me to tag along with you during one of her interview sessions, as she was interviewing one of my favorite local businesses, a French yogurt maker Saint Benoit.
It was a gorgeous spring morning. Crisp. Dewy. Sunny. The birds were chirping, and we were heading north with cameras, and coffees in hand. The drive to Saint. Benoit, lead us through green pastures, past wild turkeys, and fields of Jersey cows mooing good morning at us, was Perfect.
I am not going to tell you about Saint Benoit. You will have to wait for Danielle’s voice. I will say; I was very impressed. Beniot’s business reminded me so much of how my friend Dominique Chapolard runs’ his pig farm in Gascony. The only difference was the animal, and the end product which is a delicious, French-inspired, creamy yogurt made with the finest ingredients in the Bay Area. After my experience there, I could not stop thinking about the yogurt. Wallet in hand, I headed out to find some at my local market.
After gobbling down a couple containers of their Meyer Lemon yogurt, I thought it would be the perfect addition to my ordinary blueberry recipe. While I like my recipe, I thought it could use a spring refreshing. In addition to the citrus-scented yogurt, I added extra lemon zest, vanilla bean paste, a pinch of fresh thyme, and an abundance of fresh blueberries.
The muffins came out so moist, and so flavorful. Deep citrus undertones, with a small kiss of thyme. I have to say, they were even better the next day. Still moist, and flavorful.
This recipe would be perfect for your weekend brunches or even the upcoming Easter holiday.
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- 2 cups flour
- 1 cup of sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 medium lemon, zest only
- 2 sprigs fresh thyme, leaves only
- 8oz Meyer lemon yogurt, or plain whole milk yogurt
- 1 egg
- 3 tablespoons buttermilk or milk or heavy cream - use what you have on hand
- 1/4 cup unsalted butter, melted and cooled
- 1 cup blueberries, washed and dried
- 1 tablespoon flour
Heat oven to 350.
Line muffin tin with papers, or butter generously.
In a large mixing bowl, sift together the dry ingredients. Add the zest, and thyme to the dry ingredients.
In a smaller bowl, mix together the yogurt, egg, and buttermilk.
Add the wet mixture to the dry ingredients, stir with a fork, just until combined.
Muffin batter will be lumpy; DO NOT OVERMIX.
Fold in the melted butter.
In a small bowl, mix the blueberries, with 1 tablespoon of flour. Then fold into the muffin batter.
Fill the muffin tins, about 2/3 full.
Bake for 20 - 35 minutes; until golden brown, and springy to the touch.
Some ovens are hotter than others. Start checking after 20 minutes.
Using whole milk yogurt keeps these muffins very moist as well as flavorful.
Recipe: Lemon and Thyme Scented Blueberry Muffins
2 cups flour
1 cup of sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 medium lemon, zested
2 sprigs fresh thyme, leaves only
8oz Meyer lemon yogurt, or plain yogurt
3 tablespoons buttermilk
1/4 cup unsalted butter, melted and cooled
1 cup blueberries, washed and dried
1 tablespoon flour