Ingredients

The following ingredients have 4 Servings
  • 3/4 cup of low-fat vanilla yogurt
  • 2 tablespoons melted butter
  • 3 tablespoons of lemon juice
  • 1 egg
  • 1 1/2 cups flour
  • 3/4 cup of white sugar
  • 1 tablespoon baking powder
  • dash of salt
  • 2 tablespoons of lemon zest
  • 2 pints of blackberries
  • extra white sugar for dusting
  • extra lemon zest for the top if desired

Instruction

  • Kick the tires and light the fires to 375 degrees.
  • Whisk together your dry ingredients.
  • Once those are mixed, add in the lemon zest.
  • 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.
  • Grease the tins or line them with paper muffins cups and fill them 1/3 of the way, then place a blackberry on the batter. Fill the rest of the tin to 2/3 of the way. Roll 3 blackberries on sugar and place on top of the muffin. Sprinkle on extra lemon zest if desired.Repeat for all 12 muffins.
  • 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. This makes a perfect, beautiful dozen.