Ingredients:
Makes 12-14 muffins
- 2 cups all purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 2/3 cup oil
- 1 1/3 cup plain Greek yogurt
- 4 tsp lemon juice
- 2 tsp lemon zest (optional)
- 1 cup sugar
- 1 cup blueberries
Directions
1. Add the flour, baking powder and baking soda. Mix them together and set them aside. These are
your dry ingredients.
2. In a separate mixing bowl, add in the yogurt and sugar. Whisk well until the sugar is dissolved.
3. In the same bowl that has the yogurt and sugar mixture, add in the oil, lemon juice and lemon
zest (if wanted). Whisk together well to incorporate all the ingredients.
4. TEACHERS ONLY: preheat the oven to 350 degrees.
5. Add in the dry ingredients into the wet ingredients bowl. Work in small batches at a time.
Gently fold in the ingredients while mixing it together. Be mindful not to over-mix the batter.
6. Add in fresh blueberries to the batter.
7. Tip: save some blueberries to add on to the top of the muffins once they are scooped out!
8. Place muffin liners in the muffin tray. Scoop the batter into each of the liners so that they are
filled with some space at the top.
9. Top with additional blueberries if desired!
10. TEACHERS ONLY: Place muffins in 350 degree oven for 25 minutes.
11. Check the center of the muffins with a toothpick. If the toothpick comes out clean, the muffins are ready!
12. Set muffins out to cool. Once cooled, eat and enjoy! Bon appetite!
