On mornings when I'd rather stay in my warm bed, fresh baked muffins help me get up and going. Even better, these lemon blueberry yogurt muffins really do the trick. They are light, fluffy, and flavorful. The yogurt makes this a perfectly moist muffin, with a sweet and tangy lemon and blueberry combination that gives you a zing to start the day.
Lemon Blueberry Yogurt Muffins (adapted from Smitten Kitchen)
1 1/2 cups + 1 tablespoon all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain yogurt
1 cup sugar
3 extra-large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
1/2 teaspoon kosher salt
1 cup plain yogurt
1 cup sugar
3 extra-large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
1/3 cup freshly squeezed lemon juice
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