Saturday, June 21, 2008

Blueberry Lemon Muffins

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).


Shelly said...

oh my gosh! Those look yummy! I also love the comination of lemon and blueberries and will have to try that recipe. I got a great deal on some fresh organic zucchini so I spent my weekend freezing zucchini and also baking up some zucchini pineapple bread.

Beatrice said...

They are yummy, and easy.

I love zucchini. One of my favorite things is tossing thinly sliced zucchini with olive oil, salt and herbs and baking it till soft. It makes great home fries...

Thanks for reading,


【WellWellCat】 said...

wow~~! I love the muffins!
Very cute and fresh taste.....and very colourful~
Very nice~~! *_*