Blueberry Muffins
1 1/2 Cup of All Purpose Flour
1/2 Cup Sugar
1/2 Teaspoon Salt
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Cup Greek Yogurt (vanilla or plain)
1/2 Cup Oil
2 Large Eggs
1 Tablespoon Vanilla
1 Lemon Zest(grated) and a good squeeze of juice
1/2 Cup Sugar
1/2 Teaspoon Salt
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Cup Greek Yogurt (vanilla or plain)
1/2 Cup Oil
2 Large Eggs
1 Tablespoon Vanilla
1 Lemon Zest(grated) and a good squeeze of juice
3 Cups blueberries (fresh or frozen)
Raw Sugar to sprinkle on tops of Muffins before baking
Mix all your dry ingredients together in one bowl.
Lightly beat the eggs and add in the Greek Yogurt, oil, vanilla, lemon zest, and juice from the lemon.
Lightly beat the eggs and add in the Greek Yogurt, oil, vanilla, lemon zest, and juice from the lemon.
Mix all these ingredients until well blended.
Add wet mixture to dry mixture and mix just enough to blend.
Add wet mixture to dry mixture and mix just enough to blend.
Now fold in the blueberries into the muffin mix. (do not overmix; it will make the muffins tough)
This will yield 6 large muffins or 12 small muffins
Sprinkle tops with Raw Sugar and bake for 25-30 minutes at 375 degrees until the tops are golden brown.
A little bit of everything says
Thanks for the recipe Chef Dennis, hope all your readers will give them a try, they are delicious.
tease-spoon of sugar says
I'm so happy I finally found this recipe! I saw it weeks ago and meant to bookmark it. I've been searching and searching… I have a bunch of blueberries in my fridge and I knew that these muffins would be the perfect way to use them. I'll let you know how they turn out. Thanks for the recipe, I'm excited to try them!
Marketing Girl Eats Great Food says
Wow, these blueberry muffins look awesome. I have not had any for a long time and you have inspired me to whip up a batch!