The smell of freshly grated lemon zest – is there really anything better?
Well, maybe the smell of fresh out of the oven muffins might just top that. And to make it even better, how about just the top?
I bet most of you out there could attest to eating the bottom of the muffin first and saving that delectable top for your last bites. Well, now you can have a whole tray of just muffin tops all to yourself!
Loaded with lots of that fresh lemon zest and juice and plenty of juicy berries, these muffin tops are the perfect snack, dessert, and even breakfast treat. Instead of loads of oil and butter found in typical muffins, these are lightened up using one of my favourite ingredients, Greek yogurt.
The yogurt helps keep them moist without needing all the extra fat. Using half whole wheat flour also adds some fibre. I bet your standard Timmies blueberry muffin can’t say that! Great fresh out of the oven or heated in the microwave for a minute or two from your freezer.
Bake up a batch of the best part of any muffin and let your house fill with the delicious aroma of freshly baked goods and freshly grated lemon zest!
Dara
Blueberry and Lemon Yogurt Muffin Tops
Serves | about 24 muffin tops |
Meal type | Breakfast, Dessert, Snack |
Misc | Freezable |
Website | Adapted from Spoon Fork Bacon |
Ingredients
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 1/2 Tsp baking powder
- 1/2 Tsp baking soda
- 1/4 Tsp kosher salt
- 1 1/4 cup plain Greek yogurt
- 1 1/4 cup granulated sugar
- 1 egg (beaten)
- 1 Tsp fresh lemon juice
- 1 lemon (zested)
- 1 Tsp vanilla extract
- 1 1/4 cup fresh blueberries
Note
These deliciously soft muffin tops are just as good for breakfast and dessert as they are for an afternoon snack. Package them individually and store in the freezer for a quick on-the-go breakfast treat. They will keep for about 2 days in a sealed container on your counter...if they last that long!
Directions
1. | Preheat oven to 375 and line two baking sheets with parchment paper. |
2. | In a large bowl, mix together flours, baking powder, baking soda, and salt. |
3. | In a separate large bowl, combine yogurt, sugar, egg, lemon juice, lemon zest, vanilla, and whisk until combined. Add flour mixture to yogurt mixture and stir to combine. Gently fold in blueberries. |
4. | Drop about 2 tbsp of batter onto baking sheets and spread them out about 1 inch apart. Bake for 12 minutes or until just browned around the edges and set aside to cool. |
The Candid RD says
Top of the Muffin To Ya! haha, do you watch Seinfeld? There was an entire episode once about muffin tops. It was great. Thanks for the recipe. These sound glorioussss.