Serves 12

Blueberry Lemon Muffins

  • 2 cups + ½ tablespoon all purpose flour
  • 2/3 cup + 2-3 tablespoons sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • ½ cup plain greek yogurt
  • 1 egg
  • ½ cup milk
  • 3 tablespoons canola oil
  • 1 ¼ teaspoons lemon zest (about 2 lemons)
  • juice of 1 lemon
  • 1 cup blueberries, fresh or frozen

– Preheat oven to 400º and grease or line a muffin tin.

– In a mixing bowl, combine the 2 c. flour, 2/3 c. sugar, baking powder, and salt.

– In another bowl, combine the greek yogurt, egg, milk, oil, lemon zest, and lemon juice.

– In a small bowl, combine the blueberries and the ½ T. flour.

– Pour the wet ingredients into the dry ingredients and stir until just combined. (Don’t over-mix!) Then gently fold in the blueberries.

– Spoon even amounts of batter into each cup in the muffin tin. They should be pretty full.

– Sprinkle a little sugar over the top of each muffin.

– Bake for 17-19 minutes. When a toothpick comes out clean when poked in the center of a muffin, they’re done.

See full post at The Simple Foodie

Blueberry Lemon Muffins by The Simple Foodie
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