Blueberry Lemon Muffins by The Simple Foodie

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