Lemon Berry Muffins, adapted from America's Test Kitchen
3 cups flour
1 cup sugar
1 tbsp. baking powder
½ tsp. salt
1½ cups plain Greek yogurt
1 tsp. lemon zest
2 large eggs
½ cup butter, melted and cooled
1½ cups fresh mixed berries
1 tbsp. flour
(1) Preheat oven to 375 degrees F. Grease standard or mini size muffin tin.
(2) Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. In a separate bowl, mix the yogurt, lemon zest and eggs until smooth.
(3) Gently fold the yogurt mixture into the flour mixture with a rubber spatula until just combined, then fold in the melted butter.
(5) Scoop batter into greased muffin tin, approximately 2/3 full. Bake until golden brown. 15-18 minutes for mini muffins, or 25-30 minutes for standard muffins. Let cool for 5 minutes in the pan and then flip out onto a wire rack.
These muffins are fluffy with a hit of lemon and a burst of berries! I like to make them in mini form because it makes them easily popable! I like to grab a handful of them on my way out the door for an on-the-go breakfast! I hope that you enjoy the last of the summer berries in your local grocery store!