Herbs & Spices

Sage & Blueberry Muffins

Posted by Carole Koch

2 cups blueberries
2 tablespoons minced fresh sage leaves
1/2 cup sugar
Minced zest of 1 lemon
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, beaten
1/2 cup plain nonfat yogurt or sour cream
1/2 cup milk
2 tablespoons canola oil
1 tablespoon lemon juice

1 tablespoon sugar
1/2 teaspoon ground cinnamon

In a large bowl, combine blueberries, sage, sugar and lemon zest. Let sit for 30 minutes. Heat oven to 375 degrees F. Line standard-size muffin cups with paper liners. Sift flour, baking powder, baking soda and salt into a large bowl. To the blueberry mixture, add the egg, yogurt or sour cream, milk, oil and lemon juice. Pour the blueberry mixture into the flour mixture, stirring just until the dry ingredients are moistened. Do not over mix. Fill each muffin cup to within 1/2-inch of the top. Combine sugar and cinnamon and sprinkle some on each muffin. Bake for 25 minutes, or until muffin tops spring back when lightly touched. Remove from pan and cool on a wire rack.

Makes 12 muffins.

From “From Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2003.

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