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).

Enjoy!
Stacy

Easy Lemon-Blueberry Muffins
Adapted from Betty Crocker Website

Ingredients:

• 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)

Directions:

• 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.