Sunday, April 18, 2010

Blueberry lemon muffins

To celebrate the sunny morning, I baked blueberry lemon muffins. Yumm!

Not too sweet, these are a great way to start your day and they go great with coffee. Now I'm off to sew some more...
Blueberry Lemon Muffins
¾ Cupwhite flour
¾ Cupwhole wheat flour
1 Cupground oatmeal
23 Cupsugar
¾ tspbaking soda
¾ Cupplain yogurt
½ Cuplemon juice
¼ Cupmelted margarine or butter
grated rind of 1 lemon
1 Cupblueberries - either fresh or frozen

Note: For the ground oatmeal, I measure out rolled or quick oats and grind them in a coffee grinder. If you want to skip this step, use quick oats. If you use rolled oats, you'll have more texture to the muffins.
  1. In a large bowl, mix together dry ingredients: white flour through baking soda.
  2. In a smaller bowl, beat the egg. Add the yogurt, lemon juice melted margarine and lemon rind.
  3. Pour wet ingredients into dry ingredients and mix until just combined.
  4. Gently fold in blueberries.
  5. Turn on oven to 425°.  When the oven is up to temperature, spoon muffin batter into oiled or lined muffin tins. Bake for 15-20 minutes until browned on top and baked through.
  6. Enjoy!

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