Delicious Blueberry Muffins
I love blueberries, frozen blueberries are the best one to use.
Recipe:
3 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup whole yogurt
3 large eggs
1/4 cup lemon juice
2 tablespoons fresh lemon zest
1/2 cup butter, room temperature or softened
1 cup blueberries (plus 1 tsp flour for coating)
Sugar sprinkles (optional)
STEPS:
Preheat the oven to 375 degrees F. Prepare a 12-cup muffin pan.
In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together.
In a small bowl, whisk the yogurt, eggs, lemon juice, and lemon zest together until smooth.
Gently fold the yogurt mixture into the flour mixture with a rubber spatula until just combined.
Fold in the melted butter.
Fold in the blueberries.
Use 1/4 measuring cup, and use it to scoop out the batter into each muffin cup. Sprinkle some sugar on top, optional only.
Bake until golden-brown and a toothpick inserted in the center comes out with just a few crumbs on it, about 20 to 25 minutes.
Let the muffins cool in the tin for 5 minutes, and then flip them out onto a wire rack. Let them cool for 10 minutes before serving. Enjoy!
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