Citrus Blueberry Muffins

Today I baked blueberry muffins with a real citrus twist. These muffins have lemon, orange, and lime zest all combined in a tender, light blueberry muffin.

The recipe for the muffins is adapted from this cookbook called 500 Cupcakes. Contrary to the name, this cookbook is not just about typical cupcakes. There are two complete chapters on muffins.

Fresh fruit zest gives these muffins their sweet smell and taste.

 Print Recipe

Citrus Blueberry Muffins
2 cups all purpose flour
3/4 cup sugar
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
1 tablespoon grated lime zest
1 tablespoon baking powder
pinch of salt
1 cup low fat vanilla yogurt
1/2 cup sunflower oil
1 egg, slightly beaten
2/3 cup fresh or frozen blueberries

Preheat oven to 400 degrees F. Grease a 12 cup muffin pan or use paper liners. In a medium bowl, combine the flour, sugar, lemon zest, orange zest, lime zest, baking powder, and salt. In a large bowl, beat the yogurt, oil and egg until well blended. Add the flour mixture to the yogurt mixture, stirring until just combined. Fold in blueberries. Spoon batter into the prepared pan. Bake for 20 minutes, or until muffins test done. Cool for 5 minutes before removing from pan to cool on a wire rack.

I love all kinds of blueberry muffins. I have a collection of more than 30 good and different blueberry muffin recipes.

But, really, is that any reason for my sister to start calling me "Miss Muffin"?




This recipe was shared with:
This Chick Cooks
Extreme Personal Measures - Wednesday 
It's a Keeper Thursday 
Bake with Bizzy 
Fat Camp Friday 
Sugar Bananas
Fresh Food Friday
Jam Hands Recipe Sharing Monday
Muffin Monday

Today I baked blueberry muffins with a real citrus twist. These muffins have lemon, orange, and lime zest all combined in a tender, light blueberry muffin.

The recipe for the muffins is adapted from this cookbook called 500 Cupcakes. Contrary to the name, this cookbook is not just about typical cupcakes. There are two complete chapters on muffins.

Fresh fruit zest gives these muffins their sweet smell and taste.

 Print Recipe

Citrus Blueberry Muffins
2 cups all purpose flour
3/4 cup sugar
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
1 tablespoon grated lime zest
1 tablespoon baking powder
pinch of salt
1 cup low fat vanilla yogurt
1/2 cup sunflower oil
1 egg, slightly beaten
2/3 cup fresh or frozen blueberries

Preheat oven to 400 degrees F. Grease a 12 cup muffin pan or use paper liners. In a medium bowl, combine the flour, sugar, lemon zest, orange zest, lime zest, baking powder, and salt. In a large bowl, beat the yogurt, oil and egg until well blended. Add the flour mixture to the yogurt mixture, stirring until just combined. Fold in blueberries. Spoon batter into the prepared pan. Bake for 20 minutes, or until muffins test done. Cool for 5 minutes before removing from pan to cool on a wire rack.

I love all kinds of blueberry muffins. I have a collection of more than 30 good and different blueberry muffin recipes.

But, really, is that any reason for my sister to start calling me "Miss Muffin"?




This recipe was shared with:
This Chick Cooks
Extreme Personal Measures - Wednesday 
It's a Keeper Thursday 
Bake with Bizzy 
Fat Camp Friday 
Sugar Bananas
Fresh Food Friday
Jam Hands Recipe Sharing Monday
Muffin Monday