Lemon Berry Muffins Recipe with Cabot Greek Yogurt

Category

Breakfast and Brunch

Servings

12

Ingredients

  • Cooking spray
  • 2 cups King Arthur Unbleached All-Purpose Flour

  • ⅔ cup sugar, plus about 2 tablespoons for sprinkling on top
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • ¼ cup reduced fat (2%) milk
  • 1½ tablespoons grated lemon zest plus 3 tablespoons lemon juice (about 2 lemons)
  • 1½ cups fresh or frozen (not thawed) blueberries, raspberries or a mix of the two

Directions

  1. PREHEAT oven to 375°F. Lightly coat 12-hole muffin tin with cooking spray.
  2. WHISK together flour, 2/3 cup sugar, baking powder, baking soda and salt in large bowl.
  3. MICROWAVE butter just until melted in medium microwave-safe bowl; whisk in yogurt until smooth and blended.
  4. WHISK in eggs until completely blended, then add milk, lemon zest and lemon juice and whisk again.
  5. TOSS berries with dry ingredients. With spatula, scrape in yogurt mixture and fold in gently just until no traces of dry ingredients remain.
  6. DIVIDE batter among muffin cups. Sprinkle tops with remaining 2 tablespoons sugar.
  7. BAKE for 15 to 20 minutes or until tops are browned and feel firm when lightly pressed. Let cool briefly to firm up slightly, then twist each muffin to loosen and remove from tin; serve warm.

Nutrition

Nutrition

Serving Size
1/12 recipe (1 muffin)
per serving
Calories
195
Amount/Serving % Daily Value
Fat
5 grams
8%
Saturated Fat
3 grams
15%
Sodium
291 milligrams
12%
Carbs
33 grams
11%
Fiber
1 grams
4%
Protein
4.5 grams
Calcium
46 milligrams
5%
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Our naturally-aged cheddars have 0g of lactose per serving! So go ahead, dig in.

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