2 Reviews

Best recipe I ever made for muffins, I love lemon and so used the fresh juice from my zested lemon instead of milk for making the glaze. It really enhances the blueberry flavor. I also only had fat free vanilla Greek yogurt to use but they turned out perfect, very moist, a bit thicker batter maybe and I filled the 12 cupcake cups up full but they do not cook over at all and come out clean and yummy looking, which they are! Thank you for a great new muffin recipe!

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vtcarma September 07, 2015

I had to rush in here just to tell you K~ how much I LOVE these muffins! They mix up so easily (love that the blueberries are mixed in with the flour first - saves that dusting bit to keep them from all sinking) - absolutely adore the flavor. The subtleness of the lemon in the background is divine! The make 12 perfectly full muffins that are very light in texture but FULL of flavor! I skipped out on the glaze to save a few calories and used a low-fat Lemon Chiffon yogurt. Perfect all the way around. Freezing some now so I don't eat them all and will have them for back to school. Thanks friend for sharing your recipe! 10 Stars if I could give them. :) Tagged in Newest Zaar Tag game.

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HokiesMom August 03, 2008
Sunshine Blueberry Muffins