Thursday, July 28, 2011

Recipe of the Week: Lemon Blueberry Muffins

A few weeks ago, I made some packaged lemon-blueberry muffins for Brian and I. They were great, but not homemade and probably full of a lot of preservatives and sugar.

So last week my boss comes into the office with a whole flat of blueberries and gives me some to take home.

Then this idea popped into my head.....why can't I make homemade lemon-blueberry muffins. I mean, I know I don't bake, but this should be easy (plus my boss requested some sort of payment for the blueberries).

Easy Lemon-Blueberry Muffins
Adapted from Betty Crocker Website

  • 1/3 cup milk
  • 1/4 cup canola oil
  • 1 6oz container of vanilla yogurt
  • 1 egg
  • 1 3/4 cup flour
  • 1/4 cup sugar
  • 1 tablespoon of grated lemon peel
  • 1 tablespoon lemon juice
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup fresh blueberries (if you use frozen, do not thaw)

  • Preheat oven to 400F
  • Grease bottoms of 12 muffin cups (or 6 large)
  • In a large bowl, beat milk, oil and yogurt using a whisk. Stir in remaining ingredients, except blueberries until flour is moist and ingredients are well mixed. Slowly fold in berries.
  • Divide batter into cups and bake for 14-17 minutes or until golden brown.

Image courtesy of Google Images: Since I actually didn't bake them, Chick did the above story is slightly fabricated but does not take away from the delicious product.