Breads Muffins: Lemon Blueberry Muffins by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Breads Muffins >> Lemon Blueberry Muffins


	Lemon Blueberry Muffins

		2 cups unsifted all-purpose flour 2/3 cups sugar 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt pinch ground cloves 2 cups fresh or frozen blueberries 1/4 cup (1/2 stick) butter or margarine 8-ounce container plain low-fat yogurt 1 lg egg 2 tsp grated lemon rind 1 tsp lemon extract 1 tsp vanilla extract 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. 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 blended. 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. Makes twelve 3-inch muffins