I know that it’s summer and everyone is making light, calorie conscious desserts.
That said, if I see one more fruit salad masquerading as a decadent brunch, I am going to punch someone in the throat.
So you don’t want a fried peanut butter and banana sandwich this time of year. I get that. But how about showing some summer fruit some love in a muffin-cake hybrid? Using an Ina Garten lemon cake recipe as inspiration, I added some blueberries, reduced the fussy steps, and threw a streusel topping on there. I also used nonfat yogurt instead of full fat and added a little bit of sugar…hey, if you cut out butter, you can add sugar.
It’s the 11th commandment.
30 minutes after I started baking, I was in summer eats heaven. And – lo and behold – I was actually full after eating these for breakfast.
The last person to feel full after eating a fruit salad was an Olsen twin.
Blueberry Lemon Streusel Muffins
1.5 cups flour plus 2 tbsp. reserved
2 tsp. baking powder
1 cup yogurt
1.5 cups sugar
zest and juice of 3 lemons
1 tsp. vanilla extract
1/2 cup vegetable oil
1 pint blueberries, washed and dried
1.5 cup flour
1/3 cup brown sugar
1 teaspoon cinnamon
1/3 cup cold butter
1/4 cup pecans, chopped
4. Layer the batter into greased or paper-lined muffin tins, and turn your attention to the streusel. If you don’t use liners, be aware that some of your muffins will come out of the tin a little wonky, since the blueberries may adhere to the bottom of the pan.
6. Cut the butter into small chunks. It is very important that the butter is cold, so it will create a crunchy, well-formed topping. Some people even run their hands under ice water before handling the butter to keep the mixture cool. Those people aren’t me.
If you can tell that this is low-fat, you are smarter than me. This is incredibly moist, with the unmistakable clean scent of lemon wafting up through the vanilla cake. The texture is airy and small crumbed, with purple splotches where the blueberries burst and release their sweet-tart juices. The crumbly topping adds a bit of cinnamon spice and crunch to the soft muffins. Though this is great for breakfast, it is also delicious as dessert with vanilla ice cream.