When life hands you lemons…MAKE MUFFINS!

It’s good to have a go-to recipe in your back pocket, whether someone stops by unexpectedly, you want to take a crowd-pleaser to an event or you’re looking for something special — yet simple — on a weekend morning.

Mine just happens to be lemon blueberry muffins; not only do I always seem to have the ingredients on hand, but they’ve never earned less than rave reviews (seriously, yogurt is the secret to tangy, moist, yummy muffins).

No blueberries? No problem. I experimented recently with a raspberry version that’s just as lovely — plus it’s lower in sugar and includes some extra nutrients and fiber thanks to the addition of wheat flour.

Lemon Raspberry Greek Yogurt Muffins

(recipe adapted from Running with Spoons)

Ingredients: 

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup plain Greek yogurt
• 2/3 cup sugar
• 1/4 cup vegetable oil
• 2 Tbsp. honey
• 1 tsp. vanilla extract
• 2 large eggs
• 2 Tbsp. juice from 1 medium lemon
• zest of 1 medium lemon
• 1 cup fresh or frozen raspberries

Directions:

1. Preheat oven to 350F and prepare a muffin pan by spraying cavities with cooking spray or greasing them with oil. Set aside.
2. In a medium-sized mixing bowl, combine flour, baking powder, and salt. Set aside.
3. In a separate large mixing bowl, combine Greek yogurt and sugar, mixing until the sugar dissolves and the mixture becomes smooth. Add oil, honey, vanilla extract, lemon juice, and lemon zest, mixing until well incorporated. Add eggs, one at a time, beating well after each addition.
4. Gradually add flour mixture to yogurt mixture, mixing gently until just combined. Fold in berries.
5. Divide batter evenly among the 12 muffin cups, filling about 3/4 of the way full. Batter will be on the thicker side, so use a spoon to scoop it in. Sprinkle with additional berries, if desired.
6. Bake muffins for 20-22 minutes, or until top is firm to the touch and toothpick inserted into the center comes out clean. Allow muffins to cool in pan for ~10 minutes before transferring to a wire rack to cool completely.

Got any go-to recipes that you’ve relied on over the years?