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Love Muffins

Today is my daughter’s birthday, so I baked her favorite muffins for her to enjoy this morning. They are an adaptation of a recipe from Southern Living Magazine, I tweaked them to give them more of a lemon-y flavor. They are really easy to make and even easier to eat.

Lemon Blueberry Muffins
makes 12 regular size muffins, prep time 20 minutes

2 cups all-purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 (6-ounce) container vanilla yogurt-whole milk is best
2 Tablespoons fresh lemon juice
1/2 cup vegetable oil
2 large eggs
2 teaspoon grated lemon rind
1 (6-ounce) package fresh  blueberries, or raspberries (about 1 1/4 cups) or 1 (6-ounce) package frozen blueberries, or raspberries,unthawed
tossed with 1 Tablespoon flour

2 Tablespoons flour
3 Tablespoons sugar
1 Tablespoon cold butter

1. Preheat oven to 375°. Place paper muffin liners in a muffin pan.
2. Combine 2 cups flour, 1/2 cup sugar, baking powder, and salt in a large bowl; make a well in center of mixture.
3. Stir together yogurt and next 4 ingredients; add to dry ingredients, stirring just until moistened.
4. Fold berries with flour into batter. Spoon into muffin liners, fill 2/3 full.
5. Combine remaining 2 tablespoons flour and 3 tablespoons sugar; cut butter into mixture with a pastry blender or fork until crumbly. Spoon evenly over batter in muffin pans.
6. Bake at 375° for 20 to 25 minutes or until golden. Remove muffins from pans immediately, and cool on wire racks.


About sweetaddict

I'm a crazy, candy-infatuated, blogger who s so happy that you stopped by. This place is dedicated to all of us who always end up in the candy aisle. I'm totally impartial and answer only to my taste buds. I write about all things sweet from candy to baking to ice cream and beyond. Let me know your favorites.

2 responses »

  1. I love blueberry-lemon muffins but I haven’t made them in quite a while, so I’ll tuck this recipe away to try soon. I hope that your daughter enjoyed them.


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