Very Berry Lemon Muffins

Very Berry Lemon Muffins

Love raspberries?  Love blueberries? Love lemon?  These muffins have a subtle lemon flavor and the raspberries and blueberries are delicious!  They go perfectly with your morning coffee and are a great snack, too.  They are not overly sweet and satisfy that sweet pastry craving without going crazy on sugar intake.
Muffins:
1 cup fresh or frozen (thawed) raspberries and blueberries
1¾ cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
⅓ cup white sugar
1 egg, beaten
Milk with 2 teaspoons fresh lemon juice added to equal 3/4 cup (resembling buttermilk texture)
¼ cup butter, melted
¼ cup plain or lemon Greek yogurt with 1 teaspoon fresh lemon juice and zest from 1/2  lemon (more zest = more lemon flavor)

TOPPING:  2 tablespoons sugar mixed with 1 teaspoon lemon zest

In a large mixing bowl, combine flour, baking powder, sugar and salt.
In another mixing bowl, combine the egg, milk, melted butter. Add this mixture to the flour mixture and stir with a spoon. Add the yogurt, juice and zest and mix just until blended.  Carefully fold in berries.

Spray muffin pan with non-stick baking spray. Spoon batter into muffin pan, dividing batter to make 12 muffins. Sprinkle topping over muffins.
Bake at 375 degrees (350 degrees if you’re using a convection oven) for 20 – 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.  You may have to bake them a few minutes longer if you use frozen berries – I baked these for 30 minutes with frozen berries.
Cool on a wire rack for 10 minutes before removing from pan.

 

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