Lighter Lemon Blackberry Muffins

Ingredients

• Vanilla yogurt

  Low fat, 11 grams protein per 8 ounce

  ¾ cup or 184g

• Butter

  Unsalted

  2 tbsp or 28g

• Lemon juice

  Raw

  3 tbsp or 45g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Wheat flour

  Whole-grain

  1 ½ cup or 180g

• Sugar

  White, granulated sugar

  ¾ cup or 150g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Lemon zest

  6 tsp or 12g

• Blackberries

  Raw

  4 cup or 576g

• Sugar

  White, granulated sugar

  100g

• Lemon zest

  100g

Directions

1. Kick the tires and light the fires to 375 degrees.
2. Whisk together your dry ingredients.
3. Once those are mixed, add in the lemon zest.
4. Combine the yogurt, melted butter, lemon juice and egg. I whisked mine together rather rapidly to ensure a complete mix. Add to the dry ingredients and combine.
5. Grease the tins or line them with paper muffins cups and fill them 1/3 of the way, then place a blackberry on the batter. Fill the rest of the tin to 2/3 of the way. Roll 3 blackberries on sugar and place on top of the muffin. Sprinkle on extra lemon zest if desired.Repeat for all 12 muffins.
6. Bake at 375 for 14-17 minutes, until the tops spring back when touched. The lovely brown outside is thanks to the smidgen of butter in the recipe, toasting it up. This makes a perfect, beautiful dozen.
7. Recipe by: Karlynn Johnston (source: https://www.thekitchenmagpie.com/lighter-lemon-blackberry-muffins/)

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