…At Least There Were Muffins?

Christmas trees! And MUFFINS! Glorious.

This year, the decorating process was a little…ahh…rough. I’d spent the entire previous day flat on my back with the plague, and when I emerged from my cave-bedroom I wasn’t exactly a bundle of joy. But ornaments and lights have a way of making you feel – if not “peppy,” perhaps – certainly festive.

As do muffins.

muffins to make for a holiday party

(And coffee.)

(This video includes a lot of me being grumpy at Kendrick, Santa hats, and hot tubs, per usual.)

These blueberry-lemon muffins are obviously spectacular companions to any tree-decorating session, or as a quick snack or breakfast — and they’re even (sort of) healthy, what with the fresh blueberries and fairlife® 2% reduced-fat ultra-filtered milk, which gives them an extra boost of protein and calcium (remember, fairlife® ultra-filtered milk has 50% more protein, 50% less sugar and 30% more calcium than regular milk, and completely lactose-free and produced without artificial growth hormones). My suggestion: make a couple of batches at a time (you can freeze and defrost them as needed) so you always have something quick to grab when you’re running around during the holiday season.

Baking note: Because of the higher protein content of fairlife® ultra-filtered milk, I’ve found that I usually have to add slightly more milk to recipes than they usually call for.

blueberry lemon muffins made with fairlife ultra filtered milk

Blueberry-Lemon Morning Muffins (adapted from Martha Stewart’s recipe) 

Makes 24 Mini Muffins (or 12 standard-size)

What You Need:

  • 2 1/2 cups all-purpose flour
  • 1/4 tsp baking soda
  • 1 cup sugar, plus extra for sprinkling
  • 2 tsp lemon zest
  • 1/4 cup lemon juice
  • 1 stick unsalted butter, melted and cooled
  • 1 3/4 tsp baking powder
  • 1 tsp coarse salt
  • 2 large eggs (room temperature)
  • 1/3 cup fairlife® 2% reduced-fat ultra-filtered milk
  • 1 cup blueberries

how to make muffins with fairlife ultra filtered milk

What You Do:

  1. Preheat oven to 350F. Lightly grease muffin tins (I used two cupcake pans so I would end up with mini muffins).
  2. In a large bowl, mix together flour, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk together sugar, eggs, lemon zest, lemon juice, and fairlife® 2% reduced-fat ultra-filtered milk. Whisk in the butter.
  4. Stir the wet ingredients into the dry ingredients until just combined. Fold in blueberries.
  5. Divide batter evenly between muffin cups (don’t overfill them – one heaping tablespoon each should do it). Sprinkle lightly with sugar.
  6. Bake about 20 minutes, or until tops spring back when lightly touched.

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This post was created in collaboration with fairlife milk. Photos by Kim Ebbets.

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