I seem to always have lemons around lately for some reason. They just seem so perfect to squeeze some lemon juice over salmon or into salsa. But after a trip to the grocery store and finding some beautiful organic blueberries, I knew I had to make some lemon blueberry muffins. I actually baked several different things this afternoon, and these muffins were definitely the favorite choice!
Lemon Blueberry Muffins
makes 12
Ingredients:
2 cups flour
1/2 cup turbinado sugar
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
Zest of 1 lemon
1 cup plain Greek yogurt
2 large eggs
1/3 cup melted unsalted butter
1/2 cup fresh lemon juice
2 cups fresh organic blueberries
Directions
Preheat oven to 375 degrees. Line a muffin tin with liners or lightly oil tins. Combine all of the dry ingredients and the lemon zest
into a large bowl. Add the yogurt, eggs, lemon juice, and melted butter. Stir just until completely combined and add blueberries, stirring gently. Pour into muffin tins and top with a pinch of turbinado.
Bake 30-35 minutes or until golden brown. Serve warm or at room temperature.
