Ingredients

The following ingredients have 24 Servings
  • 1 1/4 cup all-purpose flour
  • 2/3 cup white sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • zest from one lemon
  • 1 large egg
  • 1/2 cup vegetable oil
  • 1/3 cup milk
  • 6 ounce container Lemon yogurt
  • 1 teaspoon vanilla
  • 1 cup fresh blueberries
  • 1 tablespoon turbinado sugar

Instruction

  • Preheat oven to 375ºF. Line a 24 cup mini muffin tin with mini liners.
  • In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest. Add in the egg, oil, milk, yogurt, and vanilla; whisk until combined. Fold in the blueberries.
  • Using a small cookie scoop, evenly distribute the batter in the muffin tins to the top. Sprinkle with the sugar.
  • Bake muffins for about 18-20 minutes or until a toothpick inserted in the center comes out clean. Let muffins cool in the pan for 5 minutes before removing and enjoy!