1 3/4 c. white flour

3/4 c. sugar

zest of 1 lemon, grated (~2 T.)

1 t. baking powder

3/4 t. baking soda

1/4 t. salt

1/2 pint fresh blueberries (~1 c.)

6 oz. lemon yogurt

1/2 c. rice milk

1/3 c. canola oil

1 egg

1 T. lemon juice

Preheat oven to 375º F

Mix together dry ingredients (flour, sugar, lemon zest, baking powder, baking soda, salt) in a large bowl. Add blueberries and stir to coat blueberries with flour mixture.

Mix together wet ingredients (yogurt, rice milk, canola oil, egg, lemon juice) in a small bowl. Pour into bowl with dry ingredients and mix just until combined.

Pour into muffin tins lined with muffin papers and bake for 20-25 min.

Usually I do 12 oz. of yogurt but I messed up and only had 1 container of yogurt on hand, so I used that plus 1/2 c. of rice milk.

Muffins: Sweet and Savory Comfort Food by Cyndi Duncan and Georgie Patrick, p. 44

Yield: 15 muffins

Last updated: 6/7/25