Lemon Blueberry Muffins (makes 16 muffins)
Ingredients
- 2 large eggs
- 1 cup granulated sugar
- 1 cup Greek yogurt plain or sour cream
- ½ cup vegetable oil
- 2 tsp. vanilla extract
- ¼ tsp. salt
- 2 cups all-purpose unbleached flour
- 2 tsp. baking powder
- 1 lemon – juiced and zested
- 1 pint blueberries, rinsed and dried
- 1 tsp. cornstarch
- Powdered sugar for garnish
Preparation
- Preheat oven to 375°. Using whisk attachment beat sugar and eggs on high until
- lightened in color and thick consistency.
- Add yogurt/sour cream, oil, vanilla and salt then mix on low until well combined.
- In separate bowl combine flour and baking powder, add flour mixture to batter in ¼ cup intervals, whisk between each addition.
- Add 1 tsp. lemon juice and 1 tsp. cornstarch to blueberries, stir until powder is dissolved.
- Add the remaining lemon juice and zest to batter, stir until mixed thoroughly.
- Add blueberries to batter and stir with spoon to evenly distribute.
- Line muffin pans with papers and fill each cup with batter ¾ of the way.
- Bake in oven 25-35 minutes. Let cool and remove from pan. Sprinkle with powdered sugar before serving if desired.
Category
Breakfast
Cookies/Desserts/Sweets