Lemon Berry Muffins – 2 WW pts
I like to make muffins on the weekend. I put each one in its own ziplock bag and throw them all in the freezer. Then Hubby and I just grab one in the morning when we leave for work. This recipe sounded interesting to me because I like lemon. Hubby loves these and they’re only 2 pts each!
Lemon Berry Muffins – 2 WW pts (adapted from Allrecipes.com)
1/2 cup plain yogurt – I made once w/ blueberry yogurt and it was great
3 tablespoons vegetable oil – I use applesauce
1 tablespoon lemon juice – I use the juice and zest from 1 lemon
2 egg whites
1/2 teaspoon lemon extract (optional) – I leave this out
1 1/2 cups all-purpose flour – I use King Arthurs White Whole Wheat Flour
3/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon grated lemon zest
1 cup frozen raspberries – I use 2 cups of frozen berry medley (blueberries, raspberries, blackberries)
2 tablespoons white sugar for decoration (optional) – I leave this out
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract.
In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the frozen raspberries.
Spoon batter evenly into the prepared muffin cups. Sprinkle remaining sugar over the tops for decoration, if desired.
Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Mmm I love jam, and this looks great for strawberry season! I unfortunately don’t like blueberries — would you adjust the other ingredients if you minus them? Also where do you get canning jars? Yay, fun summer project!
yumventures – You can def leave the blueberries out. Follow the link through to Ina’s original recipe. It doesn’t have blueberries in it. The comments on the Food Network website did say that it was a bit sweet with the sugar listed in the recipe, so keep that in mind.
I’ve never made homemade jam before…but wow this sure does look delicious!
It would be great in some thumbprint cookies or linzer cookies…yumm.
I’ve never had strawberry & blueberry jam before. That looks divine!
Oh, this looks wonderful! I’ve never made jam before but it’s on my list of things to try, this looks like the perfect way to get started. I love berry combos like this. Thanks for sharing. 🙂
Does this recipe require pectin? I’ve heard that pectin is found naturally in raspberries so you don’t need it for that kind of jam, but wasn’t sure if it applied to strawberry as well. I am new to making jam but am excited to try!
Sarah – This recipe does not require pectin.
Hey there.. I have done your strawberry/blueberry jam, and I’m tellin ya,, it was sooooo goooood. Not too sweet either. My problem was, it never would really thicken, and I checked it on a saucer I kept in the freezer. It remained runny,, but ohh sooo good. I gave it away to family and they loved it. I’m just preparing to do more,, fingers crossed, I do hope it gets a little thicker this time. If I were to put the slightest amount of pectin I’m wondering what would happen?????? I noticed this posting is from 2010
beantownbaker — June 15th, 2013 @ 11:44 am
I think a little bit of pectin could help thicken the jam. If you try it, I’d love to know how it turns out.