Very moist Lemon Blueberry Muffins

 

These are jumbo sized, very moist Lemon Blueberry muffins that are delicious with a cup of your favorite beverage. They can be frozen and reheated. 

Ingredients

 ⅔ cup  sugar

1 large egg

1/3 cup sour cream

¼ cup vegetable oil

¼ cup applesauce

⅓ cup Plain, unsweetened Kefir

1 teaspoon vanilla extract

1 teaspoon freshly grated ginger root

2 large lemons, zested and juiced

1 1/2 cups +1 tablespoon all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

1/8 teaspoon salt

1 cup  blueberries, fresh

 

Instructions

 Preheat the oven to 375° and line 8 muffin cups with paper liners (I use jumbo foil muffin cups with paper liners).

In another bowl, blend together flour, baking powder, baking soda and salt.

Rinse the blueberries, drain then dust with 1 tablespoon flour. Set aside

In a bowl, mix sugar, egg, sour cream, oil, kefir, vanilla and lemon zest. Whisk until pale in color and slightly frothy. Mix in the lemon juice.

Mix the wet and dry ingredients until just combined. Gently fold in the blueberries. There may be a few lumps. Don’t try to mix until smooth.

Spoon batter into the muffin cups until almost full.

Bake for 30-35 minutes on an upper-middle rack in your oven, until a tester inserted into the center of a muffin comes out clean.

Let cool in foil muffin cups for 10 minutes, then remove foil, leaving the paper liner behind. Cool on a rack.

A Decadent Baked Blueberry Oatmeal

 

This is a delicious breakfast treat. It's very filling, creamy and delicious. If you are worried about carbs and sugar, this may not be for you. 

1 ½ cups old fashioned oats

¼ cup oat bran

¼ cup Tapioca or Arrowroot flour

½ teaspoon baking powder

1 teaspoon cinnamon

½ teaspoon allspice

½ teaspoon nutmeg

1/3 cup maple syrup

½ cup unsweetened applesauce

2 eggs

1 ½ cups milk or Half and half

2 tablespoons butter, melted

1 tablespoon coconut sugar

1-2 tablespoons puffed Millet

2 cups blueberries

2 tablespoons coconut milk

1-2 tablespoons raw cashews

 

1.      

2.     Line the bottom of an 8-inch square baking dish with parchment paper. Grease the sides.

3.     Mix together in a bowl flour, oat bran, oats, cinnamon, allspice, nutmeg and baking powder. Set aside

4.     In a mixing bowl, whisk together the applesauce, maple syrup, eggs, milk, and melted butter. Add the oat mixture to this and mix together.

5.     Let stand for about 5 minutes for the dry ingredients to absorb the liquid and thicken up. Stir in 1 cup of blueberries and pour the mixture into the dish.

6.     Sprinkle the coconut sugar, blueberries, puffed millet and whole cashews over the top. Cover and refrigerate overnight.

7.     Heat oven to 350 degrees F, pour the coconut milk over the top of the mixture in the baking dish and then bake for about 35-40 minutes until the sides are browned and a tester inserted comes out clean and the internal temperature is above 174 degrees F. Broil for about 3 minutes if you like a caramelized top.

Sour Cream Apple Oat Snack Cake

 

This is a very easy snack cake to make once you have assembled all the ingredients. It's like a "dump" cake and comes together pretty quickly. The texture is moist, dense and chock full of diced apples. If you are not on any dietary restrictions for sodium and fat, add 1/2 teaspoon salt to the flour mixture, and top the cooled cake with a lemon cream cheese frosting of your choice! It can be frozen and reheated in the microwave. I usually take a piece out of the freezer the night before I plan to eat it, thaw in the fridge overnight, then reheat in the microwave at 30% power for 2-3 minutes. Wrap in a damp paper towel to microwave. 

1 cup flour

1/3 cup cornmeal

3/4 cup oats

1/2 cup sugar

¼ cup honey

2 teaspoons baking powder

½ teaspoon ground coriander seed

½ teaspoon nutmeg

1 inch piece of ginger root, freshly grated

1/4 cup milk

¼ cup sour cream

¼ cup unsweetened applesauce

1/4 cup vegetable oil

1 egg, beaten

1 cup or 1 Granny Smith apple, peeled and finely diced

1 lemon, juiced and zested

1 teaspoon vanilla

directions

 

1.     Preheat oven to 400 degrees F. Grease an 8-inch round or square baking pan and set aside.

2.     Combine the flour, cornmeal, oats, baking powder, and dry spices in a mixing bowl. Stir to combine.

3.     Mix the apples, ginger, vanilla, and lemon juice and zest

4.     In another bowl, whisk together the milk, sour cream, sugar, honey, applesauce, oil, and egg. Gently fold in the apple mixture.

5.     Dump the flour mixture into the liquids and apples, and stir until the batter is just combined

6.     Pour the batter into the prepared baking pan. Sprinkle a tablespoon or two of thick cut oats on top. Place in the oven and bake at 400 degrees F for 20-25 minutes or until the top is golden brown.

7.     Remove the pan from the oven and place on a wire rack to cool for 5-10 minutes. Invert cake from pan, cool on a rack. When cool, slice into 12 pieces.