Boysenberry Lemon Muffins Recipe Recipe

Name: Boysenberry Lemon Muffins Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: MUFFINS; 2 c. Flour; 1/2 c. Sugar; 2 tsp Baking pwdr; 1/2 tsp Baking soda; 1/8 tsp Salt; 8 ounce Lemon yogurt, lowfat -- (1 Container); 1/2 c. Oil; 1 tsp Lemon peel -- grated; 2 x Large eggs; 1 pkt Frzn Boysenberries -- Thawed & Liquid removed TOPPING; 1/3 c. Sugar; 2 Tbsp. Butter; 1/4 c. Flour

Servings: persons

MUFFINS
2 c. Flour
1/2 c. Sugar
2 tsp Baking pwdr
1/2 tsp Baking soda
1/8 tsp Salt
8 ounce Lemon yogurt, lowfat -- (1 Container)
1/2 c. Oil
1 tsp Lemon peel -- grated
2 x Large eggs
1 pkt Frzn Boysenberries -- Thawed & Liquid removed TOPPING
1/3 c. Sugar
2 Tbsp. Butter
1/4 c. Flour

1
In a large mixing bowl, combine dry ingredients.
2
In another bowl, combine wet ingredients.
3
Lightly fold wet ingredients into dry ingredients just till combined.
4
Gently stir in the Boysenberries.
5
Mix streusel topping ingredients, cutting butter into the flour and sugar till crumbly.
6
Heat oven to 400.
7
Fill lined or possibly greased muffin c. 2/3 full, sprinkle topping on each muffin.
8
Bake 18-20 min.
9
Cold 5 min in the pan before removing.

1106

kcal

Calories

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: MUFFINS, 2 c. Flour, 1/2 c. Sugar, 2 tsp Baking pwdr, and more.

Yes, Boysenberry Lemon Muffins Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Boysenberry Lemon Muffins Recipe

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