Marlene's Triple Lemon Blueberry Muffins

By pavaldez

Ingredients

• 1 (6-ounce) container light lemon yogurt
• 1/2 cup low-fat milk
• 3 tablespoons margarine or butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1/2 teaspon lemon extract
• 2 cups all-purpose flour
• 1/2 cup granulated no-calorie sweetener (or 12 packets)
• 2 tablespoons and 2 teaspoons granulated sugar, divided
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 cup fresh blueberries

Details

Servings 12

Preparation

Step 1

1. Preheat oven to 375 degrees. Lightly spray 12 muffin cups with non-stick cooking spray (or line with paper or foil liners).

2. In a medium bowl, whish together the first seven ingredients (yogurt through lemon extract). Set aside.

3. In a large bowl, stir together the next five ingredients (flour through baking soda using 2 tablespoons of sugar). Add blueberries and stir lightly to coat with flour. Make a well in the center and add the yogurt mixture. Using a large spoon, stir until dry ingredients are just moistened.

4. Spoon the batter evenly into the prepared muffin tins, filling each cup two-thirds full. Evenly sprinkle the 2 remaining teaspoons of sugar over the muffins.

5. Bake for 17 to 20 minutes or until center springs back when lightly touched. Cool for 5 minutes before removing to a wire rack.