Blueberry-Mascarpone Muffins

• 1-1/2 cup Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1/4 teaspoons Salt
• 1/2 cups Low-fat Buttermilk
• 1 Large Egg, Lightly Beaten
• 1/4 cups Honey
• 3 Tablespoons Vegetable Oil
• 1/2 teaspoons Vanilla Extract
• 1 whole Lemon, Zested
• 1 cup Fresh Blueberries
• 1/4 cups Mascarpone, Divided
• 1 Tablespoon Turbinado Sugar

1. Preheat oven to 350u0b0F and line a 12-cup standard muffin pan with baking cups; coat baking cups with cooking spray. Whisk together flour, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture. Combine buttermilk, egg, honey, oil, vanilla, and lemon zest in a medium bowl; add to flour mixture and stir just until combined. Gently fold in blueberries.
2. Fill each baking cup with a rounded tablespoon of batter, then add 1 teaspoon mascarpone. Top with another rounded tablespoon of batter (each baking cup will be 2/3 full) and sprinkle turbinado sugar evenly over muffins. Bake for 15 minutes, until a toothpick inserted in the center comes out clean. Let muffins cool in pan on a wire rack for 2 minutes before removing from pan to serve warm or cool completely. Store leftover muffins in an airtight container in the refrigerator up to 2 days.

flour, baking powder, baking soda, ubc, buttermilk, egg, ubc, vegetable oil, vanilla, lemon, fresh blueberries, ubc, turbinado sugar

Taken from tastykitchen.com/recipes/breads/blueberry-mascarpone-muffins/ (may not work)