Buttermilk Blueberry Muffins

By Cindy_Wicker

Ingredients

• 2 cups all-purpose flour
• 1/2 cup packed brown sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon grated lemon peel
• 1/2 teaspoon ground nutmeg
• 1 cup blueberries
• 1 cup nonfat vanilla yogurt
• 1 cup buttermilk

Details

Servings 12

Preparation

Step 1

In a large bowl, combine the first six ingredients. Gently fold in blueberries. Combine yogurt and buttermilk; stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Nutritional Analysis: One serving (1 each) equals 145 calories, 1 g fat (0 saturated fat), 1 mg cholesterol, 267 mg sodium, 31 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 2 starch.

4 WW Points Plus