Lemon Blueberries Muffins - Breakfast
Title: Lemon Blueberries Muffins
Cook Time: 30 minutes
Level: Easy
Serving: 15 muffins
Lemon yogurt muffins are perfect for breakfast favorites recipes. They blueberry have a sweet taste when mature, with variable acidity. Blueberry bushes typically bear fruit from May through June. Blueberries contain anthocyanins, other antioxidant pigments and various phytochemicals.
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon finely grated lemon zest
- 6 ounces lemon yogurt (about 2/3 cup)
- 3/4 cup milk
- 4 tablespoons butter, melted
- 2 large eggs
- 1 1/2 cups fresh blueberries or frozen blueberries
Directions:
Preheat oven to 400°.
Grease and flour muffin cups.
Combine the flour, 1 cup sugar, baking powder, soda, and salt; set apart.
In a mixing bowl beat together the lemon juice and zest, yogurt, milk, cooled butter, and eggs; stir in flour mixture just until ingredients are moistened.
Fold in blueberries. Fill muffin cups about 3/4 full and bake for about 20 minutes, until browned and tops spring back when lightly touched with a finger.
Personal suggestion: You can use frozen thawed and drained blueberries in these muffins, but fresh blueberries could be used too.
