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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Ingredients:
2 cups flour |
2/3 cup sugar |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 cup lemon yogurt |
1/2 teaspoon salt |
1/4 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.
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