| Blueberry Citrus Muffins | | | | | | | | | | | | | | | | | | | | 2 cup sifted flour | | | 1/4 cup butter, melted | | | | | | 1/2 cup sugar | | | 8 oz vanilla yogurt | | | | | | | 1/4 cup brown sugar | | 1 egg | | | | | | | | 1 tsp baking powder | | 2 tsp grated orange rind | | | | | | 1 tsp baking soda | | | 1/2 tsp lemon extract | | | | | | 1/2 tsp salt | | | 2 tsp vanilla extract | | | | | | 2 cup fresh blueberries | | | | | | | | | | | | | | | | | | | | | Heat oven to 375. Line 12 muffin tins with paper baking cups. In a large bowl, combine flour, sugars, baking | | powder and soda and salt. Add blueberries and toss to coat with flour. Set aside. In another bowl, combine | | the cooled melted butter with yogurt, egg, orange rinds and flavorings. Beat until well blended. Stir the wet | | mixture into the dry mixture just until moistened. DO NOT OVER-STIR. Divide batter into tins and bake | | 20-25 minutes. Cool in pan on wire rack for 5 minutes. Remove from tins and serve dusted with powdered | | sugar on top once they are cool. | | | | | | | | |
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