Ingredients
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2 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 cup sugar
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1/2 salt
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1 (8 ounce) container lemon yogurt
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1/2 cup vegetable oil
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1 tablespoon fresh lemon zest, grated
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2 eggs
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1 cup blueberries or 1 cup red raspberries (fresh or frozen thawed)
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6 tablespoons sugar
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5 tablespoons all-purpose flour
Instructions
- Preheat the oven to 400*.
- Grease or paper line medium sized muffin cups or mini- cups.
- In a small bowl, combine flour, baking powder, baking soda, sugar, and salt.
- Mix well.
- In a large bowl, combine yogurt, oil, lemon zest and the eggs.
- mix well.
- Add dry ingredients but stir only until it is moistened.
- Gently fold in the fruit.
- Fill prepared muffin tin three-fourths full with batter.
- Topping: Combine sugar,flour and butter and mix until crumbly.
- Sprinkle this over the batter.
- Bake for 12 to 13 min.
- for mini muffins and 20 min.
- for medium sized muffins.
- Cool for 5 min.
- then remove them from their pans (12 muffins or 24 mini) Variation for the muffins: eliminate the fruit and add 14 c.
- popy seeds or 1 c.
- finely chopped pecans.