On cold gray mornings in late January, it’s nice to enjoy a burst of sunshine along with my morning Americano. These muffins are deliciously fruity, bright with Meyer lemon zest and Nudo lemon olive oil. Honey adds just a touch of sweetness, and layering the batter with low-sugar huckleberry preserves creates a lovely berry ribbon that helps me ease into my day.
Fill these muffins with whatever type of preserves or jam you love; regardless of what flavor you choose, I think you’ll agree with me when I say that muffins should always be filled with jam!
Meyer Lemon & Huckleberry Muffins
1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup low-fat buttermilk
2 Tbsp plain fat-free yogurt
1 large egg, lightly beaten
1/4 cup honey
3 Tbsp lemon olive oil
Zest of 1 Meyer lemon
1/2 tsp vanilla extract
6 Tbsp wild huckleberry preserves
1/2 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, yogurt, egg, honey, olive oil, lemon zest, and vanilla in a medium bowl; add to flour mixture and stir just until combined.
Fill each baking cup with a rounded tablespoon of batter, then layer with 1/2 tablespoon huckleberry preserves. 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 at room temperature up to 2 days.
Yield – 12 muffins (serving size: 1 muffin)
Calories – 130
Carbs – 20