Best Blueberry Yogurt Muffins (America's Test Kitchen)

Ingredients

  • 1 cup
  • 3 cups
  • ½ teaspoon
  • 1 ½ cups
  • 1 ½ cups
  • 1 teaspoon
  • grated
  • + 33 more ingredients
    • 2 large
    • 1 tablespoon
    • 1 tablespoon
    • ½ teaspoon
    • 2 large
    • grated
    • 3 cups
    • ½ teaspoon
    • ½ teaspoon
    • 1 cup
    • eggs
    • plain low-fat yogurt
    • plain low-fat yogurt
    • lemon zest
    • 1 teaspoon
    • lemon zest
    • 1 ½ cups
    • frozen blueberries
    • 1 tablespoon
    • unbleached all-purpose flour
    • 1 tablespoon
    • unbleached all-purpose flour
    • baking powder
    • baking powder
    • baking soda
    • baking soda
    • salt
    • salt
    • sugar, minus 1 tablespoon
    • sugar, minus 1 tablespoon
    • eggs
    • all-purpose flour
    • all-purpose flour

1 Adjust oven rack to lower middle position and heat oven to 375°F Mix flour, baking powder, baking soda, and salt in medium bowl; set aside. 2 Beat butter and sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add lemon zest to butter-sugar mixture. Add eggs...

View full recipe at SpringPad

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