Hey ya’ll! So it’s February and the day after Valentine’s Day. I hope that was full of love and light for you all!! It’s also that weird time of year where it’s cold, but then it gets hot, and then it goes back to freezing…and it may snow a lot. You don’t even know how you should dress for the week and what should go in storage and what should stay. But not only does it effect my fashion choices, it also effects what kind of dishes I should make. The calendar says it’s time for soups and stews, but the weather says break out the wine spritzers and gazpacho. I am confusion! So when I thought about the kind of foods I like all year around, I immediately thought of baked goods! Specifically, I love a breakfast baked good: a muffin, a banana bread, coffee cake. Something that gives me dessert in the morning!! The problem though: I want to lose weight and I eat keto for the most part. Most of these options are heavy in sugar and high in carbohydrates. But NOT this one!
So this recipe is really one of my favorites because it is so low in net carbs. I’m talking only xxx net carbs per serving!! When you’re budgeting how many carbs you eat a day, being able to enjoy something like a muffin really helps to keep you grounded and on track! One of the secret ingredients that make this recipe so great is lemon! In both zest and extract form, this fruit works overtime to add brightness and freshness to a this muffin. In my opinion, lemon extract is one of the most underutilized flavorings around. It helps to add a punchy lemon flavor and brightness without adding acidity, which can be very useful when you’re not wanting anything that is too astringent that you’re eating (never, you never want that!). The other “why do these taste so good?!” ingredient in these muffins is buttermilk. Buttermilk adds a unique flavor profile to these muffins that pairs well with the lemon and blueberry flavors that are more prominent. It also is a natural tenderizer, for not only meats, but also in baked goods which lends to producing a tender crumb. These muffins are supper fluffy, and extremely tender to where they almost melt away in your mouth. And of course, this recipe is LOADED with juicy, sweet blueberries that are scattered throughout and don’t just sit at the bottom or top of the muffins!
If you read a lot of recipes for baked goods with blueberries, or other heavier fruits, you’ll see the recipe ask you to toss the blueberries in flour prior to adding to the batter to ensure that they don’t sink to the bottom. I’m here to tell you, that is a myth! The only thing tossing blueberries in flour does is add an additional step to your process and more flour to your batter. This can end up resulting in a drier, more crumbly muffin and that is not what I want when I have a muffin, and I’m sure it’s not what you’d want either! The real way to make sure you get blueberries throughout, is to add them in layers. This way, the blueberries will be wherever you put them. For me, I add a little mix, 3-4 blueberries and then add the rest and 3-4 more blueberries. This results in a muffin that’s full of blueberries in every bite. The best part, if you’re not low carb conscious, feel free to use AP flour and start with 3/4 cups of buttermilk, increasing only as needed. The finished batter should be thick and spoonable, but not so thick that a knife cut in it takes longer than 2 seconds to disappear.
Make these today for a weekend brunch or breakfast item or as a grab and go item for your week. Either way you will not be disappointed!
What are you foods or dishes that you can eat any time of year? Let me know in the comments below!