Serves 9
30 min
Berry Lemon Muffins
Recipe GLPRfb86dcb444185d
Tender, moist muffins bursting with fresh blueberries and tart raspberries, brightened by bright lemon zest and juice. These simple morning treats are quick to prepare and perfect for breakfast or brunch.
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Ingredients
2 tbsp canola oil
1 egg
½ cup plain yogurt
1 tbsp lemon juice
1 tsp lemon zest
1 cup all-purpose flour
2 tsp baking powder
¼ tsp salt
⅓ cup granulated sugar
½ cup fresh blueberries
½ cup frozen raspberries
Directions
Preheat your oven to 400°F. Prepare a muffin pan by inserting paper liners into 9 cups or lightly spraying each cup with cooking spray.
In a large mixing bowl, combine the yogurt, egg, canola oil, lemon juice, and lemon zest. Stir with a wooden spoon or whisk until the mixture is smooth and well blended.
Add the granulated sugar to the wet ingredients and stir until fully incorporated and the mixture looks uniform.
In a separate small bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the flour mixture to the yogurt mixture in two or three additions, stirring gently after each addition until just combined. Do not overmix; the batter should look slightly lumpy.
Gently fold the fresh blueberries and frozen raspberries into the batter using a spatula or spoon, being careful not to crush the berries.
Divide the batter evenly among the muffin liners, filling each about three-quarters full.
Bake for 15 minutes, until the tops are firm to the touch and light golden brown. A toothpick inserted into the center of a muffin should come out clean or with just a few moist crumbs. Do not overbake, as this can dry out the muffins.
Remove from the oven and allow the muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
