Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 2 teaspoons baking powder

  3. 1/2 teaspoon salt

  4. 1 cup granulated sugar

  5. 1 large egg

  6. 1/2 cup butter, melted

  7. 1 cup lowfat lemon flavored yogurt or sour cream Juice from one large lemon (2 tablespoons)

  8. 1 teaspoon finely grated lemon peel

  9. 1 pint blueberries, fresh or frozen Turbinado (raw) sugar for sprinkling

Instructions Jump to Ingredients ↑

  1. Heat oven to 375 °F (190 °C). Grease and flour a 12-cup muffin tin or line with paper liners. Combine flour, baking powder and salt in a medium bowl; make a well in the center. In another bowl, mix sugar and egg. Add butter, yogurt, lemon juice and peel, blending well. Pour mixture into well. Mix batter until just moistened; do not over mix. Fold in blueberries Fill prepared muffin tins three-fourths full. Lightly sprinkle with sugar and bake for 15 to 18 minutes or until muffins test done. Cool in pan on wire rack.


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