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Prizewinning Lemon Blueberry Muffins

Course: Breads & Rolls
1st Gen Author: Janene Jensen

Ingredients

  • 2 cups unsifted all-purpose flour
  • 2/3 cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tbsp salt
  • pinch ground cloves optional
  • 2 cups fresh or frozen blueberries
  • 1/4 cup butter 1/2 stick
  • 8 oz plain yogurt low fat
  • 1 lg egg
  • 2 tsp grated lemon rind
  • 1 tsp lemon extract
  • 1 tsp vanilla extract

Instructions

  • Heat oven to 375-F.
  • Grease twelve 3-inch muffin-pan cups.
  • In large bowl, combine flour, sugar, baking powder, baking soda, and salt; add cloves, if desired.
  • Add blueberries and toss to coat with flour mixture; set aside.
  • In medium-size microwave-safe bowl, microwave butter on medium (50 percent) 10 to 15 seconds, or until melted.
  •  Cool slightly, then add yogurt, egg, lemon rind, and lemon and vanilla extracts; beat until blended.
  • Stir yogurt mixture into flour-berry mixture just until blended and dry ingredients are moistened
  • Divide batter among muffin-pan cups.
  • Bake 20 to 25 minutes or until muffins spring back when gently pressed with fingertip.
  • Cool in pan on wire rack 5 minutes. Remove muffins from cups and serve warm. 

Notes

Makes 1 Doz.

Nutrition

Serving: 1g