Seize The Day With These Yummy Breakfast Muffins!
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The flavors of blueberries and lemons swirl together like lovers dancing in a ballroom in these muffins. The smell of these muffins alone is enough to put a smile on your face and a grumble in your tummy. Seriously, I could barely contain my excitement as these yummy little gems were baking in the oven. I didn’t even need to light any candles that day as my house was filled with the sweet aroma of lemons and blueberries being baked to perfection. Talk about yum!
I love that this recipe isn’t loaded down with sugar and utilizes the natural sweetness of the fruit. You can further cut down on the sugar and omit it completely while replacing it with a stevia baking blend.
Ingredients
2 c Gold Medal all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp Morton salt
1/4 c sugar
2 Tbsp honey
2 Eggland’s Best eggs
1 1/4 c plain yogurt, room temperature
1/4 c Kerrygold butter, melted
1 1/2 Tbsp lemon zest, grated
1 c blueberries, fresh
Instructions
Preheat oven to 375 degrees.
Combine flour, baking powder, baking soda, salt and set aside.
In another bowl combine sugar, honey, eggs, yogurt, melted butter, and lemon zest.
Add dry ingredients to moist ingredients and mix until combined.
Gently add blueberries to mixture.
Spoon batter into buttered muffin tin or line with muffin papers.
Bake for 15 minutes or until done.
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Quick Tip: Make up a double batch of these lovely muffins and freeze them! Place muffins in a Ziploc bag and pop ’em in the freezer.