Sunshine Blueberry Muffins |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Fresh blueberries were finally available at the market! I made up a batch of muffins using this recipe. It comes from Recipes from the Heart . Ingredients:
batter: 2 cups of all-purpose flour |
1/3 cup sugar |
2 teaspoons of baking powder |
1 teaspoon of baking soda |
1/2 teaspoon of salt |
1 cup of fresh (or frozen) blueberries |
2 eggs |
1/3 cup of vegetable oil |
1 cup of lemon-flavored yogurt |
zest of 1 lemon, about 1 to 1 1/2 teaspoon |
glaze: 3/4 cup of powdered sugar, 4 to 5 teaspoons of milk |
Directions:
1. Preheat oven to 400F.
2. Sift together all of the dry ingredients ( flour, sugar, soda, powder and salt) into a medium-sized bowl and set aside.
3. Crack the eggs into another mixing bowl and gently whisk until the yolk and whites are mixed together.
4. Stir into the eggs, the yogurt, oil and 1 teaspoon of the lemon zest. Mix thoroughly.
5. Stir the dry ingredients into yogurt mixture until just blended.
6. Gently stir in the blueberries until evenly distributed through the batter.
7. Spoon the batter into prepared muffin cups, filling each cup 3/4 full. (You can either butter the muffin cups or use cupcake papers.
8. Bake for 12-15 minutes or until golden brown.
9. Cool slightly.
10. For the glaze, combine the remaining lemon peel, powdered sugar and milk in a small bowl; mix well. Drizzle over each muffin.
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