Ingredients

The following ingredients have 4 Servings
  • 2 Lemon Zest (reserve 1 tablespoon to top muffins)
  • 1 cup sugar (+ ¼ cup)
  • ½ cup butter (melted)
  • 2 eggs (whisked)
  • ½ cup milk
  • 5.3 oz lemon greek yogurt
  • ¼ cup lemon juice (fresh squeezed )
  • 1 tsp almond extract
  • 2 ¼ cup all-purpose flour (+ 1 tablespoons )
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 ½ 8 oz. blueberries (fresh )

Instruction

  • Pre-heat oven to 400 degrees. Line or oil a 12 cup muffin tin.
  • Zest lemons and reserve 2 tablespoons for topping muffins before baking. Add ¼ sugar to reserved lemon zest and set aside.
  • Rub the remaining zest into 1 cup sugar. Whisk in melted butter for 1 minute. Whisk in eggs, then the lemon juice, milk, yogurt, and almond extract.
  • In another bowl, mix together  2 ¼ cup flour, baking powder, and salt. Stir into the sugar mixture until blended.
  • Toss blueberries with 1 tablespoon flour. Fold blueberries into batter.
  • Fill muffin tins ¾ full. Sprinkle each muffin cup with the lemon-sugar mixture. (Don’t skip this. It really makes them pop with flavor.)
  • Bake at 400 degrees for 15 minutes or until a toothpick comes out of center clean.
  • Let cool in muffin tin for 5 minutes before removing to a cooling rack. Cool completely and serve with a bit of butter.