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Lemon-Blueberry Muffins

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Contributed By: Cay, OH | See all of Cay's recipes

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Active Time: 15 Minutes
Total Time: 45 Minutes

Bake a lighter, low-calorie muffin.

RECIPE INGREDIENTS

1 cup blueberries, picked over, washed

or use frozen blueberries well drained

2 tsp. baking powder

3/4 cup low-fat 1.5 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 or canola

1/4 c. lemon juice

Lemon-Blueberry Muffins Recipe at Cooking.com

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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 OVERMIX OR MUFFINS WILL BE TOUGH.

Bake 20 to 25 minutes or until tops are rounded and browned. Immediately loosen muyffins with spatula. Serve hot or cool on rack. Freeze in single layer on baking sheet. Store in resealable plastic bag. Makes 12 medium muffins.

Date Added: 07/24/2009

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