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Friday, September 5, 2014


There is something about cooler weather that brings out the baker in me.  Yesterday was a bit cooler, so I decided to try this lemon blueberry muffin recipe I had found.  I was glad that I did...not too sweet with a granola topping.  Yummy!
 The recipe is really easy.  You can put it together in about 10-15 minutes and then another 15 minutes or so for baking and you'll be enjoying these within the hour.


2 cups flour
3/4 cup sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup low-fat lemon yogurt
2 eggs, slightly beater
1 egg white
ready for the oven
1/4 cup melted butter
1 cup fresh blueberries 
(granola for topping)


Preheat oven to 400 degrees. Lightly spray muffin cups with nonstick cooking spray ( I chose to use my silicone liners instead).

In a large bowl, combine dry ingredients and blend.  In a small bowl, whisk yogurt, eggs, the egg white, and melted butter.  Stir yogurt mixture into the flour mixture just until combined.  Stir in blueberries.

Into each muffin cup, spoon about 1/4 cup batter (I used the entire batter to make 12 large muffins); sprinkle each with about 1 tsp. of granola if desired. Bake until golden brown, about 15-18 minutes.   Enjoy!

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