At first glance these little lovelies may look a little pale, even anemic, but don't be deceived: they pack a lemony punch deliciously punctuated with bursts of fresh blueberries. Almost cake-like in texture, these muffins border on being good for you. They are made with yogurt and are almost fat-free. Grab a lemon and give them a try.
MA's Lemon Blueberry Muffins
Preheat oven to 375° F.
Grease muffin tins or line with paper or parchment muffin liners.
MA's Tip: I bought some parchment muffin liners on a recent shopping trip. I tried them for the first time making this batch of muffins. I also made some of the muffins in regular paper muffin liners. The parchment liners are a winner! The muffins slipped right out of the parchment liners with none of the muffin stuck to the liner.
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| Ready to mix it up |
1 ½ cups flour
¾ cup white sugar
1 tbsp baking powder
Zest of one lemon (about 2 tbsp)
¾ cup (6 oz basket) fresh blueberries
¾ cup plain fat-free yogurt
2 tbsp butter, melted
Juice of one lemon (about 5 tbsp)
1 egg
In a large bowl, mix together the flour, sugar and baking powder.
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| Ready for baking - parchment liners in foreground |
Add lemon zest and blueberries to the dry ingredients.
In another bowl, mix together yogurt, butter, lemon juice and egg. Stir well.
Add wet ingredients to dry ingredients and stir until dry ingredients are moistened through out.
Fill muffin tins about 2/3 of the way.
Bake for 15 to 17 minutes. These muffins don’t brown much, if at all. I recommend using a cake tester or wooden skewer inserted into a muffin to be sure they’ve cooked through.
Makes 12 medium-sized muffins.
Printable Recipe for MA's Pucker Up Blueberry Muffins
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