Prize-winning Lemon Blueberry Muffins
Prize-winning Lemon Blueberry Muffins recipe
Yield
12 servingsPrep
20 minCook
25 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ⅔ | cup |
sugar
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | pinch |
cloves
ground, (optional) |
*
|
| 2 | cups |
blueberries
fresh or frozen |
|
| ¼ | cup |
margarine
or butter |
|
| 8 | ounces |
yogurt cheese, nonfat
plain |
* |
| 1 | each |
eggs
large |
|
| 2 | teaspoons |
lemon zest
grated |
|
| 1 | teaspoon |
lemon extract
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 158 | ml |
sugar
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 1 | pinch |
cloves
ground, (optional) |
*
|
| 473 | ml |
blueberries
fresh or frozen |
|
| 59 | ml |
margarine
or butter |
|
| 231.2 | ml/g |
yogurt cheese, nonfat
plain |
* |
| 1 | each |
eggs
large |
|
| 1E+1 | ml |
lemon zest
grated |
|
| 5 | ml |
lemon extract
|
*
|
| 5 | ml |
vanilla extract
|
|
Directions
Heat oven to 375-F. Grease twelve 3-inch muffin-pan cups.
In large bowl, combine flour, sugar, baking powder, baking soda, and salt, and add cloves, if desired.
Add blueberries and toss to coat with flour mixture; set aside.
In medium-size microwave-safe bowl, microwave butter on medium (50 percent) for 10 to 15 seconds or until melted.
Cool slightly, then add yogurt, egg, lemon rind, and lemon and vanilla extracts; beat until blended.
Stir yogurt mixture into flour-berry mixture just until blended and divide batter among muffin-pan cups.
Bake 20 to 25 minutes or until muffins spring back when gently pressed with finger-tip.
Cool in pan on wire rack 5 minutes.
Remove muffins from cups and serve warm.
