Norm
07-13-2011, 10:11 AM
I made this last night. It's really good. I used a bit more than 1C. blueberries.
Lemon-Blueberry Muffins
INGREDIENTS
1 cup blueberries, picked over, washed or use frozen blueberries well drained
2 tsp. baking powder
3/4 cup plain yogurt
1 tbsps. grated lemon zest
1 3/4 cups sifted all-purpose flour
2/3 c. sugar
2 eggs, well beaten
1/4 c. melted butter
1/4 c. lemon juice
DIRECTIONS
Preheat oven to 400º. Insert paper liners in muffin tins or grease lightly with vegetable shortening. Spread blueberries on paper towels to blot up water.
Sift flour with sugar and baking powder into mixing bowl. In second bowl, beat eggs well; beat in yogurt, melted butter, lemon zest and juice. Stir into dry ingredients only to mix; batter should be lumpy. Fold in berries. DO NOT OVER-MIX OR MUFFINS WILL BE TOUGH.
Bake 20 to 25 minutes or until tops are rounded and browned. Immediately loosen muffins with spatula. Serve hot or cool on rack. Freeze in single layer on baking sheet. Store in resealable plastic bag. Makes 12 medium muffins.
Lemon-Blueberry Muffins
INGREDIENTS
1 cup blueberries, picked over, washed or use frozen blueberries well drained
2 tsp. baking powder
3/4 cup plain yogurt
1 tbsps. grated lemon zest
1 3/4 cups sifted all-purpose flour
2/3 c. sugar
2 eggs, well beaten
1/4 c. melted butter
1/4 c. lemon juice
DIRECTIONS
Preheat oven to 400º. Insert paper liners in muffin tins or grease lightly with vegetable shortening. Spread blueberries on paper towels to blot up water.
Sift flour with sugar and baking powder into mixing bowl. In second bowl, beat eggs well; beat in yogurt, melted butter, lemon zest and juice. Stir into dry ingredients only to mix; batter should be lumpy. Fold in berries. DO NOT OVER-MIX OR MUFFINS WILL BE TOUGH.
Bake 20 to 25 minutes or until tops are rounded and browned. Immediately loosen muffins with spatula. Serve hot or cool on rack. Freeze in single layer on baking sheet. Store in resealable plastic bag. Makes 12 medium muffins.