The Pioneer Woman Tasty Kitchen
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Eggless Lemon Blueberry Muffins

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Level: Easy

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Description

Soft and fluffy, they melt right in your mouth. Easy one-bowl recipe.

Ingredients

  • 1 cup Yoghurt
  • ¾ cups Sugar, Plus 1 Tablespoon For Sprinkling On Top
  • 1 teaspoon Baking Powder
  • ½ teaspoons Baking Soda
  • ½ cups Oil
  • 1 Tablespoon Lemon Juice
  • 1-½ cup All-purpose Flour
  • 1  Lemon, Zested
  • 1 cup Blueberries

Preparation

Preheat oven to 180ºC (355ºF).

In a large bowl, mix yogurt and 3/4 cup sugar until sugar slightly dissolves. Add baking powder and baking soda and let it rest for about 2 minutes as the mixture turns frothy.

Add oil and lemon juice. Add sieved flour and lemon zest. Mix well but do not over-mix.

Fold in blueberries gently, you do not want to crush them. Leave a few blueberries to be added on top of the batter.

Line the muffin tray with paper liners and fill 3/4 full. Add remaining blueberries and sprinkle with remaining 1 tablespoon sugar.

Bake for 18–20 minutes or until a toothpick inserted comes out clean.

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