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Lemon Blueberry Muffins




Source of Recipe


http://www.penzeys.com/cgi-bin/penzeys/recipes/r-penzeysLemonBerryMuffins.html


List of Ingredients




2 1/8 Cups all-purpose flour, divided
1/2 Cup sugar
2 1/2 tsp. baking powder
1 tsp. MINCED LEMON PEEL
1/2 tsp. POWDERED LEMON PEEL
1/2 tsp. salt
1 Cup lemon yogurt
1/2 Cup vegetable oil
2 large eggs
1 tsp. DOUBLE-STRENGTH VANILLA EXTRACT
1 6-8 oz. pkg. fresh blueberries, cherries or raspberries, alone or mixed (about 11/4 Cups total)

Streusel Topping:
2 TB. all-purpose flour
1/2-1 tsp. POWDERED LEMON PEEL
3 TB. VANILLA SUGAR
1 TB. cold butter

Recipe



Preheat oven to 375°. Combine 2 cups of the flour, the sugar, baking powder, MINCED LEMON PEEL, POWDERED LEMON PEEL and salt in a large bowl. Make a well in the center of the mixture. Stir together the yogurt, oil, eggs and VANILLA. Pour into the well and stir until just moistened. Toss together the remaining flour and the berries. Fold into the batter. Spoon into lightly-greased muffin pans, filling 2/3 full.
For the Streusel Topping: Combine the flour, POWDERED LEMON PEEL and VANILLA SUGAR. Cut the butter into the mixture with a pastry blender or fork until crumbly. Spoon evenly over the batter in the muffin pans. If you like LOTS of topping, proportionately increase streusel mixture to desired amount.
Bake at 375° for 20-22 minutes or until golden. Remove muffins from pans immediately and cool on wire racks.

Prep. time: 15 minutes
Baking time: 20-22 minutes
Serves: 12-15 muffins

Nutritional Information:
Servings 15; Serving Size 1 muffin (71g); Calories 200; Calories from fat 80; Total fat 9g; Cholesterol 25mg; Sodium 170mg; Carbohydrate 28g; Dietary Fiber 1g.