As winter blasts itself out (we hope!) and spring nears, I’ve been bit by the cleaning/organizing bug. One of the things I’m working on is to completely turn over the contents of my freezer and use up anything left over from last summer and fall. The other day I found a bag of frozen honeyberries (haskap) that I had forgotten about, and I figured some sort of baking was in order – something easy and portable, that my hubby and I could take in our lunches to work.
Honeyberry-Meyer Lemon Sour Cream Muffins
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 tablespoon ground flaxseed
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
Pinch of salt
1/2 cup melted butter
1 1/4 cups sour cream
1 teaspoon vanilla
1 egg
Zest from 1 Meyer lemon
Juice from 1 Meyer lemon
1 cup honeyberries (if you don’t have honeyberries, substitute blueberries)
Preheat oven to 375 F. Line a 12-cup muffin tin with papers.
In a large bowl, mix flours, flaxseed, sugar, baking soda, baking powder and salt.
In another bowl, combine butter, sour cream, vanilla, egg, and lemon zest and juice.
Add the liquid ingredients to the dry ingredients and stir until just combined. Fold in honeyberries. (They will turn the batter purple no matter how carefully you mix them.)
Spoon batter into muffin tin. Bake for 20 to 25 minutes.
If you’ve never eaten honeyberries, be sure to look for them and treat yourself! They are incredibly juicy, and taste like slightly tart blueberries.
