My mom and I got a ton of blueberries on sale in Fort Collins last weekend. I washed and froze mine as soon as I got home, but I knew that they would not be staying in my freezer for long.
This weekend, I decided to make blueberry lemon muffins, using a recipe from Elise's Simply Recipes website. Blueberry-lemon is one of my favorite flavor combinations, and I had never seen a muffin recipe which called for yogurt before.
These were easy to put together. I don't usually keep plain yogurt on hand, but it turns out that two six ounce tubs of plain yogurt will give you the amount needed for the recipe. The one problem I encountered was that I had enough dough for 13 muffins, but room for only 12 muffins in my muffin tin.
I solved the problem by making 12 blueberry lemon muffins and one blueberry lemon "scone." The "scone" baked up very nicely on a buttered cookie sheet. In the future, I might skip the muffin tin and use a baking sheet instead, since its always a struggle for me to get the muffins out of the tin in one piece (as you can see from the tasty but tragic Frankin-Muffin below).