Here is another recipe from my baking day last week. James requested these Lemon Blueberry Muffins for quick breakfasts. I am not sure where I got the recipe from. I think it is from Pinterest and was originally a cranberry based muffin.
Lemon Blueberry Muffins
½ cup plain yogurt
1 cup granulated sugar
3 large eggs
1 ½ cups all-purpose flour
2 tsp baking powder
1 1/2 tbsp lemon zest
1/2 tsp vanilla extract
½ cup oil
2 cups fresh blueberries
1. Preheat oven to 350 F. Mix the yogurt, sugar, salt and eggs together in a large bowl. Add the lemon zest and vanilla extract.
2. In a separate bowl, mix together the flour and baking powder. Add dry ingredients to wet, and stir together until moistened.
3. Add oil and mix, mix, mix until batter is smooth and homogeneous. Fold in cranberries.
4. Bake for 20-25 minutes until a toothpick inserted into muffins comes out clean.
Lemon Simple Syrup
1/4 cup fresh lemon juice
1/4 cup granulated sugar
In a small saucepan, heat the lemon juice and sugar together gently until all the sugar dissolves. Brush over muffins.
James really likes these. He says they have a good flavor and reheat well from the freezer.