I found this recipe in a newspaper many years ago.
Best Blueberry muffins I have ever eaten.
- Prep Time Minutes
- Cook Time20-25 Minutes
- Ready In Time0 Minutes
Ingredients
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2-1/2 cups All Purpose flour
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1 cup granulated sugar
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2 teaspoons baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1/2 cup butter
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1 cup plain low fat Yogourt
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2 eggs beaten
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2 teaspoons grated lemon rind
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3/4 cup of fresh or frozen blueberries
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Directions
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In a large bowl, mix together flour, sugar, baking powder, baking soda and salt.
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Cut in butter with pastry blender or two knives until crumbly.
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In a small bowl combine yogurt, eggs and lemon rind. Add all at once to flour mixture; stir until all is moistened. Do not over mix.
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Gently fold in blueberries.
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Batter may seem thick but divide evenly among 12 greased muffin tins.
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BAKE: 400 degree oven for 20 to 25 minutes or until top is firm and brown.
Notes & Tips
Notes & Tips:
Freezes well. Serve warm or cold.
Variation- Put half the batter in muffin cups then spoon about 1 or 1-1/2 teaspoons lemon pudding or lemon pie filling in the centre. Cover with the remaining batter.
Scrumptious!!
Ratings & Reviews
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Reviewed on Jun 12, 2012 by Andrea.
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