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Mile High Blueberry MuffinsFrom chef and author Emeril Lagasse May 7, 2004 Emeril Lagasse made a special Mother's Day breakfast in bed for a lucky winner on Good Morning America. You can enjoy his recipes for breakfast or brunch, anytime!
IngredientsDirections 1. Preheat the oven to 350°F. Line a 12-muffin tin with 12 paper muffin-tin liners and set aside. 2. Sift the flour, sugar, baking powder, baking soda, and salt into a medium mixing bowl. 3. In a large mixing bowl, whisk together the yogurt, eggs, butter, and lemon zest. Add the dry ingredients to the yogurt mixture and whisk just until combined, being careful not to overmix. Using a rubber spatula, gently fold the blueberries into the batter, again being careful not to overmix. Divide the batter evenly among the muffin cups and bake until puffed up and golden brown, 20 to 22 minutes. 4. Remove the muffins from the oven and let cool in the tin for 5 minutes before turning out onto a wire rack. Serve warm. Recipe courtesy of Emeril Lagasse copyright © 2004.
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