Name: Sunshine Blueberry Muffins
Yield: 4 servings
Ingredients: Batter; 2 cups flour; 1/3 cup sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup fresh blueberries or 1 cup frozen blueberries; 2 eggs; 1/3 cup oil; 1 (8 ounce) carton lemon yogurt; 1 lemon, zest of; Glaze; 3/4 cup powdered sugar; 4 -5 teaspoons milk

Servings: persons

Batter
2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh blueberries or 1 cup frozen blueberries
2 eggs
1/3 cup oil
1 (8 ounce) carton lemon yogurt
1 lemon, zest of
Glaze
3/4 cup powdered sugar
4 -5 teaspoons milk

1
Preheat oven to 400*.
2
Line medium muffin pans with paper liners or grease bottoms only.
3
For batter, combine flour, sugar, baking powder, baking soda and salt in large bowl.
4
Add blueberries; toss to coat well.
5
In small bowl, whisk egg and oil; blend in yogurt and 1 teaspoon of the lemon zest.
6
Add egg mixture to dry ingredients and stir just until moistened. Batter will be lumpy.
7
Spoon batter into prepared muffin pans, filling each cup 3/4 full.
8
Bake 12-14 minutes or until golden brown.
9
Cool slightly.
10
For glaze, combine the remaining lemon zest, powdered sugar and milk in small bowl and mix well.
11
Drizzle glaze over muffins.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

Sunshine Blueberry Muffins

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