Inspired by lemon chia cake from Food & Wine, I wanted to try a healthier version with less sugar and more fruits. So I came up with these little muffins that are perfect to have a little treat and enjoy the summery twist to it. By the way, did you know that you can freeze these muffins and bring them back to life in the microwave in 1m30?
- 120g of yogurt, greek or skyr
- 2 tbs of chia seeds
- 2 tbs of lemon zest
- 180g of flour
- 1¼ tsp of baking soda
- 1¼ tsp of baking powder
- a pinch of salt
- 100g of butter
- 60g of white sugar
- 200g of blueberries
- 3 eggs
- 1 tsp of vanilla extract
- 60g of icing sugar
- 1 tsp of lemon juice
- ½ tsp of lemon zest
Preheat the oven at 180C. Combine, yogurt, lemon zest and chia seeds in a bowl.
In a separate bowl, shift flour and mix with baking soda, baking powder and salt.
In a third bowl (I promise, this is the last bowl), mix butter and sugar until fluffy (mixer at high speed), then one by one add the eggs and vanilla essence.
To the egg mix, incorporate the chia seed mixture and flour mixture alternatively in small batches. The dough might look very thick (because of the chia seeds), but do not worry. Very gently, blend in the blueberries.
Place mixture into cupcake molds whistle ensuring the blueberries are not too close from each other. Bake for approx. 20min. Let the muffins cool on a rack.
For a sweeter twist, decorate with glaze if you wish. The glaze is made by mixing the icing sugar with the lemon juice and zest. For a thinner glaze increase quantity of lemon juice, for a thicker glaze increase quantity of icing sugar.