2 cups flour
1 ts. baking soda
1 ts. baking powder
1/4 cup sugar
1/2 ts. salt
1 ts. cinnamon
2 eggs
1 1/4 cups yogurt
1/2 stick of butter
1 T. grated lemon zest
1 cup blueberries
-Preheat the oven to 375ºF and butter the muffin tins.
-In a small mixing bowl, stir together the flour, baking soda, baking powder and salt.
-In another bowl, combine the sugar, yogurt, eggs, melted butter, cinnamon and lemon zest.
-Beat until thoroughly mixed.
-Add the dry ingredients and mix just until blended.
–Do not over mix.
-Gently fold in blueberries and then spoon the batter into the greased muffin tins, filling each cup about two thirds full.
-These should bake at 375 degrees for about 15 minutes, or until the tops are browned, and a toothpick inserted into the middle comes out clean. –When the muffins are done, let them cool in the pan.
-Remove and serve warm.
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