The first time I made this I followed the directions exactly which is usually what I do. The next time I am a bit more creative if in the mood, and this was one of those times. I didn't stray too far away from the core recipe, just added a bit more flavor!
|Ingredients Ready for Duty|
One thing I learned this time around is that I am not a fan of the tulip papers. I love how muffins and cupcakes look in them, but they become one with the batter and do not want to let go once the cooking process is over. And it made me sad to see any of my muffin glued to the paper, even though I was tempted to lick it off!! LOL So next time. I will either spray the papers with a non stick spray first, or bake them and then place them into the papers . I think the latter would make a lovely presentation (and neater too!)
So here is the recipe for my adaptation of "Triple Lemon Blueberry Muffins" by Marlene Koch.
Quadruple Lemon Blueberry Muffins AKA Lemon Times Four Blueberry Muffins!
1 - 6 oz. container light lemon yogurt
1/2 cup lowfat or non fat milk
3 tbsp. butter, melted
1 extra large egg
1 tsp. vanilla extract
1 tsp. lemon zest
1/2 tsp. lemon extract
2 cups flour
10 packets Truvia
2 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. baking soda
1/3 cup lemon bits (King Arthur flour)
1 cup fresh blueberries
2 tsp. sparkling sugar (optional)
Preheat oven to 375 degrees. Lightly spray 12 muffin cups with non stick cooking spray or line with paper liners.
In a medium bowl, whisk together the yogurt, milk, melted butter, egg, lemon zest, and the vanilla and lemon extracts, and then set aside.
In a large bowl, stir together the flour, Truvia, 2 tsp. sugar, baking powder, and baking soda. Add blueberries and stir lightly to coat the blueberries with flour. Add the lemon bits (optional). Make a well in the center and add the yogurt mixture. Using a large spoon, stir until dry ingredients are barely moistened.
|Wet and dry ingredients ready to be mixed!|
|New addition of Lemon Bits from King Arthur Flour|
|Perfect measures for muffins/cupcakes - smalll, regular and jumbo! |
I really love how easy these make it to have perfectly sized muffins!
Spoon the batter evenly into the prepared muffin pan(s), filling each cup two-thirds full. Sprinkle the two teaspoons of sparkling sugar over the top of the muffins.
Bake for 17-20 minutes or until the center springs back when lightly touched. I use the toothpick test just to be sure! Cool for 5 minutes before removing to a wire rack.
|Fresh From the Oven!|
NOTE: If using the tulip papers pictured above, see my comments above!.
I love the combination of lemon and blueberries and this is quickly becoming a favorite recipe for me!
AND A SECOND NOTE: I have had requests for the recipe for Scott's Tomato Soup, so that blog post has been updated so everyone can enjoy it!!
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