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–+ servings

Triple Lemon Blueberry Muffins

Sweet Tooth, Sweet Life
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Breakfast, muffin
Servings 12 -13 muffins

Ingredients
  

  • 1 6oz container non-fat or light lemon yogurt
  • 1/2 cup almond milk (or cow’s milk)
  • 1/3 cup canola oil
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • 1 tsp lemon extract*
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup fresh blueberries
  • Additional 1-2 tsp sugar for dusting

Instructions
 

  • Preheat oven to 375 degrees F. Line 12 muffin cups with liners** or spray with non-stick cooking spray.
  • In a medium bowl, whisk together yogurt, milk, oil, egg, vanilla extract, lemon zest, and lemon extract. Set aside.
  • In a large bowl, stir together flour, sugar, baking powder, baking soda, and salt. Add blueberries to the dry mixture and stir lightly to coat with flour. Make a well in the center and add the wet ingredients, stirring until dry ingredients are just moistened (do not overmix!).
  • Spoon the batter evenly into the prepared muffin tins (you may wind up with enough batter for 13 muffins). Evenly sprinkle the muffins with a small dusting of sugar.
  • Bake for 17-20 minutes or until center springs back when lightly touched. Cool for 5 minutes then remove to a wire rack. Enjoy!
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