Lemon blueberry yogurt muffins recipe
Ingredients - For the batter - ⅓ cup low-fat Milk - ⅓ cup Vegetable Oil - 1 large Egg - ½ teaspoon Vanilla Extract - 1 large Lemon Zest - 3 tablespoons fresh
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Ingredients
- Milk: ⅓ cup low-fat
- Vegetable Oil: ⅓ cup
- Egg: 1 large
- Vanilla Extract: ½ teaspoon
- Lemon Zest: 1 large
- Lemon Juice: 3 tablespoons fresh
- Flour: 2 cups all-purpose
- Sugar: ¾ cup
- Baking Powder: 4 teaspoons
- Salt: ½ teaspoon
- Greek Yogurt: ¾ cup plain
- Blueberries: 1 cup fresh or frozen
- Unsalted Butter: 4 tablespoons (½ stick)
- Flour: 5 tablespoons all-purpose
- Sugar: 5 tablespoons
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