Prizewinning Lemon Blueberry Muffins
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