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.

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6 Responses to “Blueberry Cheesecake Bars”

  1. #
    1
    Kelsey — July 19, 2011 at 4:09 am

    Yum yum YUM! I love blueberry anything. I love cheesecake anything. Heaven!

  2. #
    2
    Anonymous — July 19, 2011 at 8:09 pm

    I think Katrina’a blog is Baking and Boys!

  3. #
    3
    Allison — July 20, 2011 at 12:05 pm

    Yum. The chewy oat crust sound great. Good pick!

  4. #
    4
    Mykie — July 20, 2011 at 12:12 pm

    I want to smoosh a whole batch of them in my mouth! Yummers!

  5. #
    5
    marla — July 31, 2011 at 3:29 pm

    I have been admiring these crumb bars for quite some time! Great pick for the SRC – fun to participate in this event with you 🙂

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    6
    Erin — December 7, 2016 at 11:19 am

    These are amazing. I make them for everything, bake sales, holidays and potlucks, and you can easily substitute whatever berries you have on hand. I’ve done mixed berries, raspberry and blackberry with this recipe! Thanks so much for sharing!

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