Lighter Lemon Blueberry Muffin’s

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These just came out of the oven have been tasted and husband approved! 🙂 The combination of lemon and blueberry together is amazing! I was skeptical when I first saw this because i’m not crazy about lemon in things that I bake but it complements the blueberry and gives it a fresh light taste. These are perfect to go with your morning coffee!

Ingredients

2 cups all purpose flour
1 ½ tsp baking powder
½ tsp salt
1 stick unsalted butter, room temperature
1 packed cup of Light brown sugar
2 eggs
2 cups blueberries (12 oz) (You can use fresh or Frozen but fresh will be better 🙂 )
2 tsp lemon zest
½ cup plain Greek low fat yogurt

Directions

1. Preheat your oven to 350 degrees.

2. In a medium sized bowl, whisk together your flour, baking powder and salt. Add the blueberries and lemon zest and toss to combine.

3. Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the yogurt then the dry ingredients, mixing only until incorporated and being careful not to crush the blueberries.

4. Scoop batter into muffin tin (It made about 18 for me but depends on how full you fill them) I also added some chopped fine walnuts to the top for a little crunch.

5. Bake for 30 Minutes (Again depends how hot your oven runs), Let cool (Or not! I tried mine while they were still warm and they tasted AMAZING!)

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