Thursday, April 24, 2014

Recipe: Lemon Blueberry Muffins

 The Women's Fall-Spring Tennis League has come to an end for the 2013-2014 Season. Our team came in second place that allows us to move on to the district championships in August!
During the season, aside from playing tennis, each home team is required to provide food for the traveling team. For our last match, I made an assortment of muffins, thinking that the tennis players who needed to leave quickly could easily grab one or two to-go. I made three varieties and today I'll share the Lemon Blueberry Muffin recipe. The addition of Greek yogurt adds tang and moisture which makes these taste like little cakes. I made half the recipe into muffins and the other half into a coffee cake, using a pan. Both were delicious.
Lemon Blueberry Muffins

3 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
3/4 cup vegetable oil
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 cup Greek yogurt (plain or lemon flavored)
4 tsp lemon juice
2 cups frozen blueberries, thawed or use fresh blueberries
4 T butter, chilled
1 cup flour
1/2 cup brown sugar

Preheat oven to 350.
Line 24 muffin cups with liners.
Combine flour, baking powder, baking soda and salt.
In a separate bowl, blend sugars, oil and eggs until combined. Mix in Greek yogurt and lemon juice until smooth.
Stir in flour mixture to yogurt mixture.
Gently fold in the blueberries.
Spoon batter into muffin cups about 2/3 cup full.
Make topping: place butter, flour and sugar in a bowl. With hands squish it together until the flour and butter are combined and mixture looks like wet sand.
Drizzle topping over each muffin.
Bake for 25 minutes or until golden brown. Remove muffins to wire rack to cool.

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