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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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These muffins are the perfect weekend morning treat. My kids love them and eat them up without the usual I'm not hungry . Ingredients:
2 cups unbleached all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup (1 stick) unsalted butter, melted and cooled |
2/3 cup sugar |
2 large eggs |
1 teaspoon pure vanilla extract |
1 teaspoon grated lemon zest |
1 lowfat plain yogurt |
1 3/4 cups fresh or frozen blueberries, picked over for stems |
Directions:
1. Preheat the oven to 375 degrees. Line a 12-cup muffin tin with paper liners or coat it with cooking spray.
2. Combine the flour, baking powder, baking soda, and salt in a medium mixing bowl.
3. Whisk togeher the cooled melted buter, sugar, eggs, vanilla, lemon zest, and yogurt in a large mixing bowl.
4. With a wooden spoon, stir in the flour mixtrue iuntil just combined. Gently sstir in the blueberries.
5. Fill each muffin cup about three-quarters full. Bake the muffins until they are golden and a toothpick inserted into the center comes out clean, 25 minutes. Let them cool in the pan for about 5 minutes, invert them onto a wire rack, and turn them right side up on the rack to cool completely.
6. Sifted powder sugar on top (optional)
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