Lemon Blueberry Muffins
Submitted By Reeta Kapoor (0 Review)
742
Lemon yogurt adds moisture and flavor to these breakfast favorites. I used frozen thawed and drained blueberries in these muffins, but fresh blueberries could be used as well.
  Timings 10 min(s) 30 min(s) 40 min(s) This recipe can be serve by Six Persons |
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar granulated
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest finely grated
- 6 ounces lemon yogurt
- 3/4 cup milk
- 4 tablespoons butter melted
- 2 large eggs
- 1 1/2 cups fresh blueberries thawed
- as needed More sugar for topping
Method
- Heat oven to 400. Grease and flour muffin cups or line with paper liners.
- Combine the flour, 1 cup sugar, baking powder, soda, and salt; set aside.
- 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.
- Makes 15 to 18 muffins.
Reviews
No review has been left yet!
Be first to review on this recipe.
Be first to review on this recipe.
related Muffins & Biscuits recipes
- Lemon Blueberry Muffins
- Zucchini Muffins
- Pineapple Muffins
- Praline Muffins
- Baking Powder Biscuits
- Coconut Muffins
RSS