We especially love these because they're so versatile. You can really choose any flavoring you'd like. If blueberries aren't your thing, try adding chocolate chips, or banana...or both! (Not limited to either of these, use your imagination!)
Lemon-Blueberry Greek Yogurt Muffins
Yield: 12 Muffins Oven: 350
Step 1: Get all your ingredients together, here's what you'll need:
-Unsalted Butter (melted): 8oz (1 cup)
-Eggs (slightly beaten): 2
-Greek Yogurt*: 10oz (1 cup + 2 Tbsp)
-Pure Vanilla Extract: 1 tsp
-Zest of 1 Lemon
-All Purpose Flour: 10oz (2 Cups)
-Granulated Sugar: 8 oz (1 Cup + 1 Tbsp)
-Baking Powder: 1 tsp
-Baking Soda: 1 tsp
-Salt: 1 tsp
-Fresh Blueberries: 1-2 Cups (depending on your preference)
Step 2: In large bowl combine all wet ingredients (first five ingredients). When adding butter make sure it's not too hot, the last thing you want is scrambled eggs!
Step 3: With whisk, stir until well combined.
Step 4: Sift dry ingredients together, and add into egg mixture.
Step 5: Stir until just combined. DON'T OVER MIX! IT WILL BE LUMPY AND THICK!
Step 6: Gently fold blueberries into batter.
Step 7: Scoop batter into lined/greased muffin tins.
Step 8: Bake at 350 for approximately 20 minutes, or until toothpick test comes back clean.
*Can be substituted with sour cream.
Ta Da!! You now have scrumptious bundles of joy. They're super tasty right out of the oven, but a sneaky trick that we sometimes use, is to toss one in the microwave and you won't know the difference! Perfect for breakfast, snacks, kids lunches, or even dessert!
We hope you enjoy this recipe.
More to come!
-The Bakerettes
No comments:
Post a Comment