I have a wonderful lemon thyme plant in my garden that I’ve been anxious to use. I created this recipe they are so lovely with a cup of a tea & a good book. My daughter loves these for breakfast or a snack. This is a more dense, flavor-packed muffin with a complexity that you won’t soon forget.
1 stick of butter at room temperature, (1/2 cup butter)
1/4 cup of vanilla or non-fat plain Chobani yogurt
3/4 cup of sugar
3 tablespoons of honey
Juice from half of a lemon
2 large eggs
3 cups of all-purpose flour
1 cup of yellow cornmeal
3.5 teaspoon of baking powder
1/2 teaspoon salt
3 tablespoons of lemon thyme leaves, stems removed
Zest from one lemon
1/2 cup + 2 teaspoons of almond milk
1 pint of blueberries, washed and tossed in 1 tsp of all purpose flour
Preheat the oven to 375 degrees. Spray your muffin pan with non-stick flour baking spray and set aside.
In your stand mixer, with the paddle attached, add the butter, yogurt, sugar, honey and juice from half of a lemon together. Then add the eggs, one at a time. In a separate bowl, add the flour, cornmeal, baking powder and salt – whisk until blended. Add the flour mixture in thirds to the butter/yogurt mixture. Blend after each addition. Avoid over-mixing. Add the milk slowly, running the mixer on the lowest setting. Then add the lemon thyme and zest, blend. Then add the blueberries, by hand, and mix till blended.
Scoop into each muffin tin, about 80% full. Sprinkle the tops with Turbinado sugar and bake for 25 minutes or until golden brown. Let cool and enjoy!
— Knead to Cook