Lemon Raspberry or Blueberry Muffins

Lemon Raspberry or Blueberry Muffins

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  • Prep Time


  • Total Time


  • Servings



  • 2 ¼ c flour , divided

  • ½ c sugar

  • 2 ½ tsp baking powder

  • ½ tsp salt

  • 1 8oz container lemon yogurt

  • ½ c vegetable oil or unsweet applesauce

  • 2 large eggs

  • 1 tsp lemon rind

  • 6 oz fresh or frozen thawed raspberries or blueberries

  • 3 T sugar

  • 1 T cold butter


Combine 2 cups flour, ½ c sugar, baking powder, and salt in a large bowl. Make a well in the center. In a separate bowl, mix together yogurt and next 3 ingredients. Add to dry ingredients and stir till just moistened. Toss together in separate bowl 2 T flour and berries. Fold into batter. Spoon into greased muffin tins till they are 2/3 full. In a bowl, combine remaining 2 T flour and 3 T sugar and cut butter into mixture with pastry blender or fork till crumbly. Spoon evenly over all the batter in muffin tins. Bake at 375 degrees for 20 -25 minutes.


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