Bursting with blueberries, this low sugar muffin carries a hint of lemon flavor from the lemon yogurt in the batter.
2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 cup blueberries, do not thaw if frozen
1 teaspoon finely grated lemon peel
1 large egg
3 tablespoons canola oil
1/2 cup sugar substitute or sugar
1 cup low fat lemon yogurt
6 tablespoons 1% milk
1 1/2 teaspoon vanilla extract
1 teaspoon sugar, optional
Preheat oven to 375 degrees F. Spray 12 muffin cups or liners in muffin tins with nonstick cooking spray.
Measure flour, baking powder and baking soda into a large bowl. Stir with a whisk. Add blueberries and lemon peel. Set aside.
In a small bowl, whisk egg until frothy. Add oil, sugar substitute or sugar, yogurt, milk and vanilla. Whisk until smooth. Make a well in the dry ingredients and pour in the yogurt mixture.
Using a large spoon or spatula, stir just until all the flour is moistened. Do not over mix the muffin batter. Spoon batter into muffin cups filling 2/3 full. If desired, sprinkle lightly with sugar.
Bake for 18 to 20 minutes or until a toothpick comes out clean when placed into the center of the muffin. Remove and place on wire rack to cool.
salty8
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reviews & comments
January 3, 2013
Best muffins I have ever made. I used plain greek yogurt and omitted the lemon zest. I also used half n half instead of milk and omittted the nutmeg. Spectacular!