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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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The yogurt makes these muffins moist the lemon mixed with blueberry is a pallet explosion. Enjoy Ingredients:
2 cups all-purpose flour |
1 cup granulated sugar |
2 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 tablespoon lemon juice |
1 teaspoon finely grated lemon zest |
6 ounces lemon yogurt (about 2/3 cup) |
3/4 cup milk |
4 tablespoons butter, melted |
2 large eggs |
1 1/2 cups fresh blueberries or frozen blueberries, thawed |
more sugar or cinnamon-sugar, for topping |
Directions:
1. Heat oven to 400°. Grease and flour muffin cups or line with paper liners.
2. Combine the flour, 1 cup sugar, baking powder, soda, and salt; set aside.
3. In a mixing bowl whisk together the lemon juice and zest, yogurt, milk, cooled butter, and eggs; stir in flour mixture just until ingredients are moistened. Fold in blueberries. Fill muffin cups about 3/4 full and bake for about 20 minutes, until browned and tops spring back when lightly touched with a finger.
4. Makes 15 to 18 muffins.
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