Muffins go like hot cakes in our house; they’re so easy to make — and easy to make healthy, at that. These muffins are coffee house quality, but won’t make you pack on the pounds. They’re rich, making it hard to believe how low in fat they are. They keep well for a few days, too … just make sure they’re sealed tightly.
These lemon blueberry muffins aren’t sweet, so make sure your blueberries are ripe, and that you use good, fresh lemons for your lemon juice. You can also substitute orange juice for the lemon juice, to sweeten your muffins a bit more without increasing the sugar. I whip up a quick honeyed butter spread for our toddler, and jam is also delicious with this recipe. Our two year-old gobbled up the original batch, and requested another within the week.
You can switch out the blueberries for diced apple, mashed banana, or other berries, too!