Honey Lemon Blueberry Muffins
This traditional blueberry muffin is flavored with a hint of lemon, sweetened with honey and is low in fat."Very moist and good flavor! A must try!! I will definitely make them again." - CAWCAWCAW
Yield: 36 Ready in 40 minutes
favorite of 404 people 262 people want to try
Verified by stevemur
|-- Whisk wet ingredients --|
|1 cupYogurt, plain nonfat|
|1/2 cupVegetable oil|
|1 teaspoonVanilla extract|
|1 teaspoonLemon Zest|
|-- Sift dry ingredients --|
|5 ouncesCake flour|
|7 1/2 ouncesAll purpose flour|
|2 teaspoonsBaking Powder|
|1 teaspoonBaking soda|
|-- Toss with 1 Tablespoon of dry and set aside --|
|1 cupBlueberries, frozen, wild; separated|
Honey Lemon Blueberry Muffins Preparation
Preheat oven to 350F. and grease muffin tins with non-fat baking spray.
Whisk together the wet ingredients, then stir in the lemon zest and vanilla extract.
Sift together the dry ingredients. Toss 1 tablespoon of dry ingredients with blueberies to keep them from sinking.
Add the dry to the wet all at once and mix very little. Fold in the blueberries gently. No not overmix.
Place in oven and turn up to 375F.
Fill tins 3/4 and bake 8 mins, turn and check after another 6. When pick comes out clean, turn out up-side down on towel to cool completely. Do not over-cook. These are better if more pale in color.
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