We have been blueberry picking EVERY week since the blueberry farm near our house opened for the season. So I have been trying recipes with blueberries. This one was good, but I don't think I used enough lemon rind because I would have liked a stronger lemon flavor.
Lemon-Blueberry Muffins
Ingredients
2 1/4 cups all-purpose flour, divided
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 (8-ounce) container lemon yogurt
1/2 cup vegetable oil
2 large eggs
1 teaspoon grated lemon rind
1 1/4 cups fresh blueberries or 1 (6-ounce) package frozen blueberries unthawed*
3 tablespoons sugar
1 tablespoon cold butter or margarine
Preparation
Combine 2 cups flour, 1/2 cup sugar, baking powder, and salt in a large bowl; make a well in center of mixture.
Stir together yogurt and next 3 ingredients; add to dry ingredients, stirring just until moistened.
Toss together 2 tablespoons flour and raspberries; fold into batter. Spoon into lightly greased muffin pans, filling two-thirds full.
Combine remaining 2 tablespoons flour and 3 tablespoons sugar; cut butter into mixture with a pastry blender or fork until crumbly. Spoon evenly over batter in muffin pans.
Bake at 375° for 20 to 25 minutes or until golden. Remove muffins from pans immediately, and cool on wire racks.
* Raspberries may be substituted for blueberries.
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