- 12
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
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.