Berry Lemon Muffins
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
  1. Preheat oven to 400 degrees F.
  2. Line a muffin pan with 9 paper liners or spray with cooking spray to grease.
  3. Add the yogurt, egg, oil, lemon juice and zest to a mixing bowl and stir with a large spoon until smooth.
  4. Add the sugar and stir.
  5. In a separate bowl, combine the flour, baking powder and salt.
  6. Add the flour mixture a little at a time to the yogurt mixture, stirring in-between.
  7. Add the berries and gently fold into the batter.
  8. Spoon the batter into the liners until ¾ full.
  9. Bake for 15 minutes, until the top is firm and slightly golden (do not bake too long or they will get too dry).
  10. Remove from the oven and cool before serving.
Makes 9 muffins
Recipe by My San Francisco Kitchen at