Lighter Blueberry Muffins

By pamdabear3383

Ingredients

• 1 3/4 cups all-purpose flour
• 2/3 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 tablespoons cold butter, cut into pieces
• 1/2 cup fat-free milk
• 1/2 cup low-fat (2%) Greek-style yogurt
• 1 large egg
• 1 tablespoon grated lemon zest (about 2 lemons)
• 1 cup fresh or frozen blueberries

Details

Servings 12

Preparation

Step 1

Preheat oven to 400°F. Spray a 12-cup muffin tin with nonstick spray or line with paper liners.

Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Cut in the butter until the mixture is crumbly.

Whisk the milk, yogurt, egg, and lemon zest in a large bowl. Add the milk mixture to the flour mixture until just blended. Stir in the blueberries.

Spoon the batter into the muffin cups, filling each about two-thirds full. Bake until the muffins are golden and a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pan on a rack. Remove the muffins from the pan and cool completely on the rack.