Prizewinning lemon blueberry muffins
Last updated 6/12/2012 1:19:08 AM. Recipe ID 50337. Report a problem with this recipe.
Title: Prizewinning lemon blueberry muffins
Categories: Breads, Muffins, Blueberry, Lemon
Yield: 1 Servings
2 c Unsifted all-purpose flour
2/3 c Sugar
1 ts Baking powder
1 ts Baking soda
1/2 ts Salt
-Pinch of ground cloves
2 c Fresh or frozen blueberries
1/4 c (1/2 stick) butter or
1 8-ounce container plain
1 lg Egg
2 ts Grated lemon rind
1 ts Lemon extract
1 ts Vanilla extract
1. Heat oven to 375-F. Grease twelve 3-inch muffin-pan cups. In large
bowl, combine flour, sugar, baking powder, baking soda, and salt; add
cloves, if desired. Add blueberries and toss to coat with flour
mixture; set aside.
2. In medium-size microwave-safe howl, microwave butter on medium (50
percent), 10 to 15 seconds, or until melted. Cool slightly, then add
yogurt, egg, lemon rind, and lemon and vanilla extracts; beat until
3. Stir yogurt mixture into flour-berry mixture just until blended
and dry ingredients are moistened- do not overmix. Divide batter
among muffin-pan cups. Bake 20 to 25 minutes or until muffins spring
back when gently pressed with fingertip. Cool in pan on wire rack 5
minutes. Remove muffins from cups and serve warm.
Nutrition information per muffin- protein: 4 grams; fat: 4 grams;
carbohydrate 32 grams; fiber: 1 gram; sodium 238 milligrams;
cholesterol: 26 milligrams; calories: 161.
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