BOBBY’S LIGHTER BLUEBERRY MUFFINS

By á-23189

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

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.
Test Kitchen Tip:
If using frozen blueberries, there is no need to thaw first. Simply stir the frozen berries right into the batter.

Original recipe courtesy Paula Deen: Blueberry Muffins

Nutritional Information: Per Serving: 168 Cal (25% from Fat, 9% from Protein, 66% from Carb); 4 g Protein; 5 g Tot Fat; 3 g Sat Fat; 1 g Mono Fat; 28 g Carb; 1 g Fiber; 13 g Sugar; 61 mg Calcium; 1 mg Iron; 233 mg Sodium; 31 mg Cholesterol