Lemons, lemons, lemons… Yum my favourite! I had some left over greek yogourt in the fridge and was trying to figure out what to do with it. There was a muffin recipe that I’ve been wanting to try, except that when I went to the site, the recipe had disappeared. I searched for another recipe, and this is the adapted recipe that I used from the Taste of Home website.

1-3/4 cups whole wheat flour
1/3 cup sugar
2 lemons,  grated peel
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 Tbs skinny B cereal
1 egg
1 cup (8 ounces) lemon or plain yogurt
6 tablespoons butter, melted
1 lemon, juiced
1 cup blueberries

In a large bowl, combine the first seven ingredients. In another bowl, whisk the egg, yogurt, butter and lemon juice. Stir into dry ingredients just until moistened. Add blueberries and mix until combined

Fill muffin cups two-thirds full. Bake at 400° for 20-24 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes; leave muffins in pan.

Optional Topping
1/3 cup lemon juice
1/4 cup sugar
1 teaspoon grated lemon peel

Using a toothpick, poke 6-8 holes in each muffin. In a saucepan, combine the topping ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins.