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Prizewinning Lemon Blueberry Muffins

Prizewinning Lemon Blueberry Muffins is built on Unsifted All Purpose Flour, Sugar, Salt, and Butter. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 cup
• 2/3 cup
• 1/2 tsp
• 1/4 cup

Method (preview)

1. 1

   Heat oven to 375-F. Grease twelve 3-inch muffin-pan cups.

2. 2

   In large bowl, combine flour, sugar, baking powder, baking soda, and salt; add cloves, if desired.

3. 3

   Add blueberries and toss to coat with flour mixture; set aside.

4. 4

   Cool slightly, then add yogurt, egg, lemon rind, and lemon and vanilla extracts; beat until blended.

5. 5

   Stir yogurt mixture into flour-berry mixture just until blended and dry ingredients are moistened- do not overmix.

6. 6

   Divide batter among muffin-pan cups.

7. 7

   Bake 20 to 25 minutes or until muffins spring back when gently pressed with fingertip.

8. 8

   Cool in pan on wire rack 5 minutes.

9. 9

   Remove muffins from cups and serve warm.