Lemon Blueberry Muffins

Lemon Blueberry Muffins

  • 1/2 cup low-fat sour cream or Greek yogurt
  • Zest and juice of 2 lemons
  • 1/4 cup skim milk
  • 1/3 cup granulated sugar
  • 2 tablespoons vegetable oil
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 teaspoon lemon extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup blueberries

 

Preheat the oven to 350.  Prepare 12 muffin cups with non-stick spray or paper liners.

Whisk together the sour cream, lemon zest, lemon juice, sugar, oil, egg, vanilla and lemon extract.  In a separate bowl, combine the flour, cinnamon, baking soda, baking powder and salt.  Add the dry ingredients to the wet and stir just until combined. Fold in the blueberries.

Divide the batter between the muffin cups, filling them about 3/4 full.  Bake at 350 for 18-20 minutes until a toothpick inserted in the center comes out clean.

Yields 12 muffins (regular) or 7 muffins (large).

 

Recipe from Curly Girl Kitchen

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