Lemon Blueberry Muffins : Lighter Version

I had a slightly scrungy lemon in the fridge, not nice enough to slice up and make any use of aesthetically, not bad enough to throw out. If there is one thing that drives me up the wall, it’s produce being wasted and it’s something I am working really hard on. This lemon was hidden and luckily I came upon it in time to use it in these muffins.

My poor work girls, my guinea pigs. They get scrungy lemons.

The lemon may not have been the most beautiful thing in the world, but it helped to make some really tasty, lighter muffins.

Light because my darling Melissa at work was wanting something healthier than the usual chocolate fare I bring in.

Don’t worry, they got chocolate the very next night.

Ingredients:

3/4 cup of vanilla yogurt
2 tbsp melted butter
3 tbsp of lemon juice
1 egg
1 1/2 cups flour
3/4 cup of white sugar
1 tbsp baking powder
dash of salt
2 tbsp of lemon zest
1/2 cup of chopped fresh blueberries

Kick the tires and light the fires to 375 degrees.

Whisk together your dry ingredients. Yes, white sugar isn’t that healthy but there’s no use eating something that doesn’t taste good, it has to have some sweetness to it, or what’s the point?

Once those are mixed, add in the lemon zest.

Chop up the blueberries, the small ones I cut in half and the large ones into quarters. This took a relatively short amount of time and I actually had blueberries at the top of my muffins, not just the bottom. It’s worth the extra 2 minutes.

Combine the yogurt, melted butter, lemon juice and egg. I whisked mine together rather rapidly to ensure a complete mix. Add to the dry ingredients and combine.

This makes a perfect, beautiful dozen. Grease the tins or line them with paper muffins cups and fill them a decent 2/3 of the way.

Bake at 375 for 14-17 minutes, until the tops spring back when touched. The lovely brown outside is thanks to the smidgen of butter in the recipe, toasting it up.

5.0 from 2 reviews
Lemon Blueberry Muffins : Lighter Version
Healthy, light blueberry muffins with a lemon tang.
Author:
Recipe type: Muffins
Serves: 12
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ¾ cup of vanilla yogurt
  • 2 tbsp melted butter
  • 3 tbsp of lemon juice
  • 1 egg
  • 1½ cups flour
  • ¾ cup of white sugar
  • 1 tbsp baking powder
  • dash of salt
  • 2 tbsp of lemon zest
  • ½ cup of chopped fresh blueberries
Instructions
  1. Kick the tires and light the fires to 375 degrees.
  2. Whisk together your dry ingredients.
  3. Once those are mixed, add in the lemon zest.
  4. Chop up the blueberries, the small ones I cut in half and the large ones into quarters. This took a relatively short amount of time and I actually had blueberries at the top of my muffins, not just the bottom. It’s worth the extra 2 minutes.
  5. Combine the yogurt, melted butter, lemon juice and egg. I whisked mine together rather rapidly to ensure a complete mix. Add to the dry ingredients and combine.
  6. This makes a perfect, beautiful dozen. Grease the tins or line them with paper muffins cups and fill them a decent ⅔ of the way.
  7. Bake at 375 for 14-17 minutes, until the tops spring back when touched. The lovely brown outside is thanks to the smidgen of butter in the recipe, toasting it up.

 

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