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.