Author Pam - For the Love of Cooking / Original by Natasha's Kitchen
Equipment
Muffin pan
Hand Mixer or Stand Mixer
Wire Rack
Ingredients
1cupof white sugar
2large eggsroom temperature
1cupGreek yogurt
½cupvegetable oil
1tspvanilla extract
Zest of 1 lemon
2cupsflour
2tspbaking powder
¼tspsea salt
1cupfresh blueberriesdivided
½cupfresh raspberriesdivided
Turbinado sugar or white sugaroptional
Instructions
Preheat the oven to 425 degrees. Coat a muffin pan with cooking spray.
Beat the sugar and eggs together with a hand mixer until smooth, creamy, and lighter in color, about 2-3 minutes.
Add the Greek yogurt, vegetable oil, vanilla, and lemon zest then beat until well-combined, about 1 minute.
Combine the flour, baking powder, and sea salt together in a small bowl; mix well.
Using a rubber spatula, gradually stir in the dry mixture into the wet mixture, 1/3rd at a time until just combined. Don't overmix!
Gently fold in most of the blueberries and raspberries until just combined.
Divide the batter equally into prepared muffin tin.
Gently press the last remaining berries into the top of each muffin. Side Note: This step is optional but makes the muffins look prettier after baked.
Sprinkle some coarse sugar or white sugar on top of each muffin, optional but recommended.
Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees (don't open the oven door) and continue to cook for 14-16 minutes, or until a tester inserted in the center comes out clean. Side Note: Starting the baking at a higher temperature then reducing it helps make the muffin dome.
Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack to finish cooling. Serve and enjoy.