Lemon Blueberry Flax Muffins Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
• Sift flour, baking powder, baking soda, and salt together in a bowl.
• Combine sugar, milk, sour cream, butter, eggs, and lemon zest in a large bowl. Beat with an electric mixer on low speed until blended. Fold in the flour mixture until batter is just moistened. Fold in blueberries; avoid overmixing because batter will turn purple.
• Fill muffin cups 3/4 full of batter.
• Bake in the preheated oven until golden brown, 30 to 35 minutes. Let cool for 10 minutes.

Steps:

• In a small bowl, toss blueberries with 1 tsp of the flour. Set aside.
• In separate bowl, stir together remaining flour, flax, sugars, baking powder, baking soda and salt.
• In glass measuring cup, whisk together yogurt, oil, lemon rind, lemon juice and egg.
• Pour into dry ingredients; stir just until moistened. Stir in reserved blueberries.
• Divide batter among 12 muffin trays. Bake in 400°F oven for 18 minutes or until muffins are lightly browned.

Steps:

• Preheat oven to 400°F (200°C).
• Grease muffin cups.
• Stir together flour, 2/3 cup sugar, baking powder, baking soda and salt.
• Separately mix yoghurt, butter, egg, lemon zest and vanilla extract until blended.
• Make a well in the centre of the dry ingredients, add yoghurt mixture and stir to combine.
• Add blueberries and stir.
• Pour into muffin cups, sprinkle with remaining sugar.
• Bake 20-25 minutes.
• Cool for 5 minutes before eating.