Lemon Blueberry Muffins
My own recipe. These go fast. You might have to make two batches!
2 cups flour
2/3 plus 1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 8-oz. Container lemon yogurt. (About 1 cup -- I use Yoplait.)
¼ cup butter
1 egg
2 teaspoons grated lemon peel
1 teaspoon vanilla
2 cups fresh blueberries.
Preheat oven to 400 degrees. Grease muffin tins or place paper in tins.
In a large bowl, stir together flour, the 2/3 cup sugar, baking powder, baking soda and salt. In another bowl, stir together yogurt, butter, egg, lemon peel, and vanilla until blended. Make a well in the center of dry ingredients, add yogurt mixture and stir just to combine. Stir in blueberries.
Spoon batter into prepared muffin cups and sprinkle with remaining 1 tablespoon sugar. Bake 20 to 25 minutes or until a cake tester inserted in center of muffin comes out clean.
These muffins freeze well.
2 cups flour
2/3 plus 1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 8-oz. Container lemon yogurt. (About 1 cup -- I use Yoplait.)
¼ cup butter
1 egg
2 teaspoons grated lemon peel
1 teaspoon vanilla
2 cups fresh blueberries.
Preheat oven to 400 degrees. Grease muffin tins or place paper in tins.
In a large bowl, stir together flour, the 2/3 cup sugar, baking powder, baking soda and salt. In another bowl, stir together yogurt, butter, egg, lemon peel, and vanilla until blended. Make a well in the center of dry ingredients, add yogurt mixture and stir just to combine. Stir in blueberries.
Spoon batter into prepared muffin cups and sprinkle with remaining 1 tablespoon sugar. Bake 20 to 25 minutes or until a cake tester inserted in center of muffin comes out clean.
These muffins freeze well.
Comments