Blueberry Lemon Muffins

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Serves: 12

Yield: 12.0 muffins

• 2 cups flour
• 2⁄3; cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup lemon yogurt
• ½ teaspoon salt
• ¼ cup unsalted butter , melted
• 1 egg , lightly beaten
• 1 -2 teaspoon grated lemon, rind of
• 1 teaspoon vanilla extract
• 2 cups fresh blueberries or 2 cups frozen blueberries

Directions:

1. Preheat oven to 400°F.
2. Combine dry ingredients in a large bowl.
3. Stir in the blueberries.
4. In a separate bowl, blend the wet ingredients, including lemon peel.
5. Add the wet ingredients to the dry ingredients and stir until just combined-- do not over mix.
6. Fill greased muffin cups and bake for 20 to 25 minutes or until a cake tester or toothpick inserted in center of one muffin comes out clean.
7. Cool on a rack for five minutes before removing from pan; finish cooling on rack.

Reviews

[Boomette]

These muffins are great. DH didn't really like the taste of the yogurt. For me I liked it. I used less sugar probably only 1/2 cup. I used half fresh blueberries and half frozen raspberries. Thanks Mille :) Made for I Recommend tag game

[LuuvBunny]

These are so yummy.Instead of the 2 cups of flour I used 1 cup white flour,1/2 cup whole wheat flour,1/4 cup wheat germ and 1/4 ground flax seeds.I also added a 1/2 tsp lemon extract and since so many people said the batter was dry I also added the juice of 1/2 lemon.The batter is very light and fluffy and makes a wonderful muffin.

[Rainbowz]

These are stupendously tasty. We splurge on a 'premium' lemon yogurt for these, don't want to use one that's fake flavoured. It costs a little bit more but the results are decidedly worthwhile and besides we want to keep these a rare special treat. Love these muffins, they've always come out moist and tender. We make a point of NOT making them all the time so they remain "special".