Blueberry Lemon Muffins Recipe
Try this amazingly delicious Blueberry Lemon Muffins. This tasty and effortlessly prepared Blueberry Lemon Muffin is the one muffin about which you surely would love to talk about with us!
Ingredients
1 3/4 cups all purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 egg, beaten
1 cup DANNON® Plain or Lemon Lowfat Yogurt
1/3 cup vegetable oil
2 tablespoons milk
1/2 to 1 teaspoon grated lemon peel
3/4 cup fresh or frozen blueberries
Directions
Preheat oven to 400°F.
Grease muffin cups or line with paper baking cups.
In a large bowl combine flour, sugar, baking powder and salt.
In a medium bowl combine egg, yogurt, oil, milk and lemon peel; stir well.
Add egg mixture all at once to flour mixture.
Stir just until dry ingredients are moistened (batter should be lumpy).
Gendy fold blueberries into batter.
Fill prepared muffin cups 2/3 full.
Bake 20 to 25 minutes or until golden and toothpick inserted into center comes out clean.
Grease muffin cups or line with paper baking cups.
In a large bowl combine flour, sugar, baking powder and salt.
In a medium bowl combine egg, yogurt, oil, milk and lemon peel; stir well.
Add egg mixture all at once to flour mixture.
Stir just until dry ingredients are moistened (batter should be lumpy).
Gendy fold blueberries into batter.
Fill prepared muffin cups 2/3 full.
Bake 20 to 25 minutes or until golden and toothpick inserted into center comes out clean.
