Wednesday, September 25, 2013

Blueberry Muffins with Sage Essence




Can you have enough blueberry muffin recipes? I think not. It's such a classic combo, but now with a twist - Sage. The sage in this muffin is very subtle, hence "essence" in the recipe title. The sage give the muffins a slight earthy flavor. Very fabulous. Yes, a muffin can be fabulous in my world. 
  
Blueberry Muffins with Sage Essence
makes 12 muffins
recipe adapted from Fairshare CSA Coalition: From Asparagus to Zucchini 

2 cups blueberries
1/4 cup sage leaves, chopped finely
1/2 cup sugar + 1 additional tablespoon
Zest of 1 lemon
1 egg
1/2 cup plain yogurt or sour cream
1/4 cup milk
2 tablespoons canola oil
1 tablespoon lemon juice
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon

Combine blueberries, sage, sugar, and lemon zest in a large bowl; let stand for 30 minutes, stirring occasionally.

Heat oven to 375 degrees. Stir egg, yogurt, milk, oil, and lemon juice into blueberries. Sift flour, baking powder, baking soda, and salt into the bowl. Stir the two mixtures together until barely combined.

Fill each muffin tin to 1/2" from the top. For topping combine 1 tablespoon sugar and cinnamon; sprinkle on muffins. Bake until toothpick inserted in the middle of a muffin comes out clean, about 18-22 minutes.

Remove from oven and place pan on wire rack to rest for 5 minutes. Remove muffins from tin and cool.