Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
- ½ cup plain yogurt
- 1 egg
- 2 tbsp canola oil
- 1 tsp lemon zest
- 1 tbsp lemon juice
- ⅔ cup granulated sugar
- 1⅓ cup all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup fresh blueberries
- ½ cup frozen raspberries
- Preheat oven to 400 degrees F.
- Line a muffin pan with 9 paper liners or spray with cooking spray to grease.
- Add the yogurt, egg, oil, lemon juice and zest to a mixing bowl and stir with a large spoon until smooth.
- Add the sugar and stir.
- In a separate bowl, combine the flour, baking powder and salt.
- Add the flour mixture a little at a time to the yogurt mixture, stirring in-between.
- Add the berries and gently fold into the batter.
- Spoon the batter into the liners until ¾ full.
- Bake for 15 minutes, until the top is firm and slightly golden (do not bake too long or they will get too dry).
- Remove from the oven and cool before serving.
Makes 9 muffins
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/berry-lemon-muffins/
3.2.2708