Greek Yogurt Blueberry Muffins -- maximizing goodies from the farmer's market

If you are like me, you will find it hard to resist getting that fresh pint of blueberries from the farmer's market, together with the peaches, nectarines, apples, pears, and strawberries. It is just impossible to go through those fast enough as a two-people household! Still, come the following week, despite the fact you've checked your fridge and warned yourself not to go crazy, you'll grab another pint...This happens every single time. After blueberry pancakes, berry-banana smoothies, berry-topped yogurt, here comes the final bomb: blueberry muffins.

Greek Yogurt Blueberry Muffins

serves 6

(adapted from TastofHome)

• 1/4 cup melted butter or vegetable oil
• 1/4  cup palm sugar
• 1/4 cup plain greek yogurt (whole or fat-free both work)
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp lemon zest (optional)

• 1 cup flour
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• dash of ground cinnamon
• dash of salt

• 1 cup blueberries (fresh or frozen)

1. Preheat the oven to 350 degrees. In a medium bowl, mix together the first five ingredients (first six above).
2. In a separate bowl, mix together the dry ingredients (next five above).
3. Add the dry ingredients into the wet ingredients. Stir to mix well. Fold in the blueberries.
4. Divide into 6 muffin cups. Bake in the preheated oven until the top is golden brown, for about 25 minutes.

Nutrition:

Each muffin provides 200 calories, and is full of antioxidants thanks to the fresh berries. It is light, yet extremely satisfying, as far as breakfast goes. (More details can be found here.)

Cost:

Blueberries from farmer's market cost $2.50 per pint, and each serving ended up costing about $0.48 -- much cheaper and tastier than the ones from grocery store.  

The muffins turned out to be moist, and super soft. You will definitely appreciate the hint of lemon should you include the lemon zest.