I like to think Monday morning calls for a freshly baked muffin. As you ease your way into a new week, a warm muffin is just the thing to take the edge off of looming responsibilities and deadlines. One bite of these blueberry-Mascarpone muffins, and you’ll find your spirits instantly lifted. I promise.
Fragrant with orange blossom honey and lemon zest, these muffins are bursting with sweet and juicy Driscoll’s blueberries. A hidden pocket of creamy Mascarpone in the center pushes these into best-ever blueberry muffin territory. After a delicious breakfast like this, you’ll be ready for whatever the day brings.
1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup low-fat buttermilk
1 large egg, lightly beaten
1/4 cup honey
3 Tbsp vegetable oil
1/2 tsp vanilla extract
Zest of 1 lemon
1 cup fresh Driscoll’s blueberries
1/4 cup Mascarpone, divided
1 Tbsp turbinado sugar
Preheat oven to 350°F and line a 12-cup standard muffin pan with baking cups; coat baking cups with cooking spray. Whisk together flour, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture. Combine buttermilk, egg, honey, oil, vanilla, and lemon zest in a medium bowl; add to flour mixture and stir just until combined. Gently fold in blueberries.
Fill each baking cup with a rounded tablespoon of batter, then add 1 teaspoon Mascarpone. Top with another rounded tablespoon of batter (each baking cup will be 2/3 full) and sprinkle turbinado sugar evenly over muffins. Bake for 15 minutes, until a toothpick inserted in the center comes out clean. Let muffins cool in pan on a wire rack for 2 minutes before removing from pan to serve warm or cool completely. Store leftover muffins in an airtight container in the refrigerator up to 2 days.
Yield – 12 muffins (serving size: 1 muffin)
Calories – 150
Carbs – 21
FTC: Driscoll’s provided me with coupons for recipe development. I was not compensated in any other way and was not obligated to write or recommend the berries. All opinions are my own.