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Lemon Blueberry Muffins

Submitted By Reeta Kapoor (0 Review)
32/80 out of 8 votes
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
  1. 2 cups all-purpose flour
  2. 1 cup sugar granulated
  3. 2 1/2 teaspoons baking powder
  4. 1/2 teaspoon baking soda
  5. 1/4 teaspoon salt
  6. 1 tablespoon lemon juice
  7. 1 teaspoon lemon zest finely grated
  8. 6 ounces lemon yogurt
  9. 3/4 cup milk
  10. 4 tablespoons butter melted
  11. 2 large eggs
  12. 1 1/2 cups fresh blueberries thawed
  13. as needed More sugar for topping
Method
  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.
  4. 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.
  5. Makes 15 to 18 muffins.
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