How to resist the marriage of flavors of lemon and blueberries. Impossible! These muffins are moist and delicious with blueberries bursting in the mouth. They are simply perfect. Fine muffins that I discovered at Maya . I did not have plain yogurt so I used blueberry yogurt, I put more fruit than the original recipe and replaced the sugar with brown sugar. We could replace the blueberries with raspberries, strawberries or cranberries, or combine several berries. A nice recipe to treasure. Here are some photos from my trip last week in Riviera Maya, Mexico. We loved our hotel, the Grand Sunset Princess / Grand Riviera Princess. A beautiful 5 * with a wonderful site, a beautiful beach, good food and of course great cocktails. I'll be a little less this soon on my blog with my new job, but I visit my copinautes when I have the opportunity.
Ingredients 2 ½ cup all-purpose flour
¾ cup brown sugar 2 tablespoons
teaspoon baking powder 1 tsp
teaspoon baking soda ½ tsp
teaspoon salt ½ cup butter 1 cup
plain yogurt or vanilla
2 eggs, beaten 2 tablespoons
tablespoon lemon zest
2 cups fresh blueberries
Preparation Preheat oven to 400 ° F.
Butter or line with paper mold 18 muffin cups.
In a large bowl, mix together flour, sugar, baking powder, baking soda and salt. Add butter and mix with a pastry cutter until mixture resembles coarse crumbs.
In another bowl, combine yogurt, eggs and zest lemon. Add to dry ingredients and mix well together.
Fold blueberries gently into batter.
Spoon mixture into pans and bake about 20 minutes or until muffins are puffed and a toothpick inserted in center comes out clean. Cool on a wire rack.
Blueberries can be fresh or frozen. (I charge)
Bon appetite! Ginette ☼
Source: Revenue Quebec - me Delights Maya
0 comments:
Post a Comment