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cooking for 2- blueberry muffins Recipe


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     cooking for 2- blueberry muffins

Category   Breakfast - Brunch
Sub Category   None
Servings   4

3/4 cup all purpose flour
1/4 cup sugar
1 tsp baking poweder
1/8 tsp baking soda
1/8 tsp salt
1/4 cup whole milkm or low fat plain yogurt
1 large egg at room temperature
1/4 tsp lemon zest finely gratted
3 tbsp unsalted butter, melted and cooled
1/2 cup fresh or frozen blueberries. If frozen don't thaw before adding.

Whisk in flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl whisk yogurt, egg and lemon zest until smooth. Gently fold the yogurt mixture into the flour mixture until just combined. Do not over fold Then fold in the cooled butter and the blueberries.
Using an ice cream scoop divided the batter into the 4 muffin tins that have been greased. Sprinkle the top with the topping. Cook on 325 degrees for about 20-24 minutes. Let cool
topping combine 1bsp sugar and 1/4 tsp lemon zest.
Serving Suggestions
I am not sure if the recipe doubles as it is designed for 1-2 people. If you want more make batches separately.

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