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Sometimes you just need to get rid of all that fruit you bought trying to be healthy. You may have failed at your diet, but you will win at muffins.
These muffins are delightfully creamy thanks to the greek yogurt. You can use frozen berries if you don’t have fresh. MAKE SURE YOU RINSE frozen blueberries with cool water until it runs clear. This will keep them from turning a weird green color when baked.
I would store them in the fridge, if you make them ahead of time you can nuke them for 40 seconds and they will taste as good as new. So darn good!
You can leave out the raspberries if you don’t have any, but they add a mouthwatering ZING.
Raspberry Blueberry Lemon Muffins
Servings 12 muffins
Ingredients
- 2 eggs
- 1 cup sugar
- 1 cup plain Greek yogurt
- ½ cup butter melted & cooled
- 1 tsp vanilla
- Pinch salt
- 2 cups flour
- 2 tsp baking powder
- 2 tsp lemon zest
- 2 tbsp fresh lemon juice
- 1 ½ blueberries if frozen rinse in cold water and dry first
- 1 cup raspberries
- 3 tbsp milk
ICING
- 1 cup confectioners sugar
- 1 tsp lemon zest
- 2 tbsp lemon juice
Instructions
- Preheat oven to 400 degrees F.
- In a large bowl add eggs, sugar, butter, vanilla lemon juice, zest, milk and yogurt.
- Dust blueberries with 2 tbsp flour and stir. This is to keep them from sinking.
- Add rest of flour, baking powder, and salt, mix until just incorporated. Don't over mix.
- Stir in blueberries and raspberries.
- Line muffin pan with paper liners.
- Spoon in batter till ¾ of the way full.
- Bake 20 to 22 minutes. Check with toothpick for doneness. Should be a bit browned on top.
- Let cool completely before drizzling with icing.
