Raleigh Downtown Farmer's Market

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Blueberry Sage Muffins


What you’ll need:

2 cups blueberries

2 tablespoons minced fresh sage leaves

½ cup of sugar

2-3 teaspoons of grated lemon zest

1 egg, beaten

½ cup plain nonfat yogurt or sour cream

¼ cup of milk

2 tablespoons of canola oil

1 tablespoon of lemon juice

1 ½ cups of flour

2 teaspoons of baking powder

½ teaspoon of baking soda

½ teaspoon of salt

Topping:  1 tablespoon sugar and ½ teaspoon ground cinnamon



Combine blueberries, sage, sugar, and lemon zest; let stand for 30 minutes.  Heat oven to 375 degrees.  Line standard size muffin cups with paper liners.  Stir egg, yogurt (or sour cream), milk, oil, and lemon juice into blueberries.  Sift flour, baking powder, baking soda, and salt into a large bowl.  Stir the 2 mixtures together until they are barely combined.  Fill each muffin to ½ inch from the top.  For topping, combine sugar and cinnamon; sprinkle on muffins. 

Bake until muffin springs back when touched on top, about 20-25 minutes.  Remove from muffin tins and cool on wire rack.  This recipe makes about 12 muffins.