Lemon Berry Muffins

By aarrington

per muffin (when 15 are made): 200 calories (80 calories from fat), 9g total fat, 25mg cholesterol, 170mg sodium, 28g carbohydrate, 1g dietary fiber

Ingredients

• Streusel Topping:
• 2 1/8 C flour, divided
• 1/2 C sugar
• 2 1/2 tsp. baking powder
• 1 tsp. minced lemon peel
• 1/2 tsp. powdered lemon peel
• 1/2 tsp. salt
• 1 C lemon yogurt
• 1/2 C vegetable oil
• 2 large eggs
• 2 tsp. vanilla extract
• 1 6-8 oz. pkg. fresh blueberries, cherries or raspberries, alone or mixed (about 1 1/4 C total)
• 2 T flour
• 1/2-1 tsp. powdered lemon peel
• 3 T vanilla sugar
• 1 T cold butter

Details

Servings 12
Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

Preheat oven to 375°. Combine 2 C flour, sugar, baking powder, minced lemon peel, powdered lemon peel and salt in a large bowl. Make a well in the center of the mixture. Stir together the yogurt, oil, eggs and vanilla. Pour into the well and stir until just moistened. Toss together the remaining flour and the berries. Fold into the batter. Spoon into lightly greased muffin pans, filling 2/3 full.

For the streusel topping: Combine the flour, powdered lemon peel and vanilla sugar. Cut the butter into the mixture with a pastry blender or fork until crumbly. Spoon evenly over the batter in the muffin pans.

Bake at 375° for 20-22 minutes or until golden. Remove muffings from pans immediately and cool on wire racks.