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--- tangy_lemon_blueberry_muffins [2020/07/27 16:47] – created - external edit 127.0.0.1
+++ tangy_lemon_blueberry_muffins [2025/06/07 12:19] (current) – karin
@@ Line 11: / Line 11: @@
   * 1/4 t. salt
   * 1/2 pint fresh blueberries (~1 c.)
-  * 8 oz. lemon yogurt
+  * 6 oz. lemon yogurt
-  * 6 T. butter, melted and cooled
+  * 1/2 c. rice milk
+  * 1/3 c. canola oil
   * 1 egg
   * 1 T. lemon juice
@@ Line 18: / Line 19: @@
 ===== Directions =====
-  * Preheat oven to 400º F
+  * 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, butter, egg, lemon juice) in a small bowl. Pour into bowl with dry ingredients and mix just until combined.
+  * 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.
-===== Servings =====
-  * Yield: 16 muffins (144 calories per muffin)
+===== Notes =====
+  * 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.
@@ Line 31: / Line 34: @@
   * [[:book:muffins_sweet_savory_comfort_food|Muffins: Sweet and Savory Comfort Food]] by Cyndi Duncan and Georgie Patrick, p. 44
+  * Yield: 15 muffins
+  * Last updated: 6/7/25
 {{tag>type:muffins type:ww ingredient:lemon ingredient:blueberry book:muffins_sweet_savory_comfort_food}}