Blueberry Lemon Greek Yogurt Muffins
Compliments of: Baumhart Berry Farm
- 1 3/4 cups flour
- 1/2 cup sugar
- 1 tsp. baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1 – 8 ounce carton lemon flavored Greek yogurt
- 1/3 cup cooking oil
- 1 cup fresh or frozen blueberries
Preheat oven to 375 degrees.
Combine the egg, yogurt, sugar and oil in a mixing bowl, mix well. Add flour, baking powder, baking soda and salt, stir to just to combine with wet ingredients. Gently stir in blueberries.
Line a muffin tin with paper cupcake cups. Fill each cup 1/2 to 2/3 full. If you wish, dust the top of each muffin with a sprinkling of granulated sugar, which will form a crunchy sweet crust when baked. Bake at 375 for 18 minutes or until golden.
These freeze wonderfully and reheat very nicely in the microwave.