Blueberry Lemon Muffins

 Blueberry Lemon Muffins

2 c. blueberries, fresh or frozen

3 c. flour plus, 1/4 c. if using frozen berries

1 t. baking powder

1 t. salt

1 c. butter crisco

2 c. sugar

3 eggs

1 c. lemon yogurt

1 t. lemon extract

1 t. vanilla

zest of 1 lemon (optional)

1 - 2 T. powdered sugar for sprinkling 

If using frozen blueberries, toss them in a bowl with 1/4 c. flour and set aside.  If using fresh ones skip this step.

In a bowl, combine the flour, baking powder and salt and set aside.

In mixer bowl, cream together the crisco and sugar.  Beat about 1 minute, until fluffy.  

Beat in the eggs one at a time.  Add the yogurt, extracts and lemon zest and mix in.

Slowly add the flour mixture and mix in.

Fold in the blueberries.

Place 24 cupcake papers in muffin pans and spray them with cooking spray.  Fill them with 1 scoop of batter.  Bake at 350 for 35 minutes.  Remove from oven and sprinkle with powdered sugar.  Remove from pans to cool.  

This can also be baked in a bundt pan for a cake.  Bake for 1 hour.