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Lemon blueberry yogurt muffins Recipe

   
 

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     Lemon blueberry yogurt muffins

Category   Desserts - Breads
Sub Category   None

Ingredients
1 3/4 cups all-purpose flour
2 teaspoons baking powder
a dash of salt
1 cup plain nonfat yogurt
1/4 cup coconut oil (it comes as a solid)
1 Tablespoon butter
1 cup sugar
3 eggs
2 teaspoons grated lemon zest (2 lemons)
 
1 teaspoon pure vanilla extract
1/3 cup lemon juice
1/2 teaspoon lemon extract
1/2 cup vegetable oil
3/4 cup fresh blueberries
lemon curd (optional)

Instructions
In a small bowl, mix together the flour, salt and baking soda, and in a larger bowl, cream together the coconut oil and butter. Whisk in the sugar. Once the sugar is incorporated, add in the eggs, vanilla, lemon juice, lemon extract and whisk until fully incorporated. fold in the yogurt and vegetable oil. Add the dry mixture to the wet ingredients, slowly mixing until no large lumps are left (you still want lumps though. Lumps are important for muffins!) Fold in the blueberries gently. Pour into a papered muffin cups and top with a 1/4 teaspoon of lemon curd and bake for 15-20 minutes at 350 degrees. The tops will be shiny and browned.
When the muffins are done, remove them from the oven and let them sit about 5 minutes. Poke a few small holes in the tops of the muffins with a toothpick and pour about a tablespoon of lemon glaze over the top. you can make the lemon glaze by mixing together a cup of powdered sugar and 2-3 tablespoons of lemon juice. It only takes about a minute for the glaze to soak in. Sprinkle with a pinch of powdered sugar and serve warm! (or cold, they’re still really good!) A little tip- If you don’t want your muffins to turn purple, roll your blueberries in flour and shake ‘em out so they have just a fine dusting of flour on them- BEFORE you add them to the mix. I don’t know why it works, but it does.
ou can use canned berries, just make sure you add them at the very end, or you will DEFINATELY have purple muffins. Also, make sure to rinse and dry them before adding them. I guess if you get really desperate, you can use dried blueberries, but I have no real experience working with dried fruit in muffins, only cookies, so I have no idea what advice to give you. Also, you can use all butter if you don’t have the coconut oil, I just LOVE the moisture that coconut oil adds to baked goods. PLUS there’s a little coconutty aftertaste.. mmm. The cool thing about this recipe is that the lemon curd sort of falls to the bottom of the muffin, and the lemon glaze stays kind of at the top, so together, you’ve got a perfectly lemony muffin, with little globes of blueberry goodness inside! It’s great!


Originally Submitted
7/9/2008





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