salute to blueberries


1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 eggs
1/2 cup plain Greek yogurt
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
Zest of 1 large lemon
2 tablespoons fresh lemon juice
2 tablespoons milk
1 1/2 cups fresh blueberries
1 jar lemon curd
tall muffin liners

Preheat oven to 425°F degrees. Spray a 12-count muffin pan with nonstick spray or line with tall cupcake liners that rise above the rim of the pan. In large mixing bowl, combine flour, baking soda, baking powder and salt; set aside. In medium mixing bowl, with an electric mixer, beat butter and sugar for 2 minutes or until light and fluffy scraping down sides of bowl as needed. Add eggs; beat until well blended. Add yogurt, vanilla, lemon extract, zest, lemon juice and milk; blend well. Add wet ingredients to dry ingredients and mix with a rubber spatula just until dry ingredients are moistened. Fold in blueberries. Scoop batter into prepared muffin cups filling to the top. Bake for 5 minutes at 425°F degrees, then lower the oven temperature to 350°F degrees and bake for 20 to 24 more minutes or until a toothpick inserted in the center comes out clean. Cool completely. With a melon baller tool scoop out the top center of the muffin. Fill with a small spoonful of lemon curd. Replace muffin tops.
Servings: 12 to 14
I recommend you use the tall muffin liners as the muffins will rise above the height of the pan. If you use standard liners that just fit the size of your muffin tin, your yield will be up to 15 muffins and your bake time will be a few minutes less.

For recipe, click here: Easy as A-B-C Wild Blueberry Smoothie

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