Lemon Blueberry Yogurt Muffins

By EdieK

These moist and delicious muffins are great for the lunch box and they have a surprising ingredient – Greek yogurt! The batter is thick, but they bake up nice and light.

Ingredients

• 1-1/2 cups (375 mL) PC Organics Whole Wheat Flour
• 3/4 cup (175 mL) packed brown sugar
• 1/2 cup (125 mL) PC Organics Quick Oats
• 1-1/2 tsp (7 mL) baking soda
• 1-1/3 cups (325 mL) PC Greek Yogurt- Plain
• 1/4 cup (50 mL) skim milk
• 1 tbsp (15 mL) extra virgin olive oil
• 1 egg
• 1 tsp (5 mL) finely grated lemon rind
• 1-1/2 cups (375 mL) PC Canadian Wild Blueberries

Details

Adapted from presidentschoice.ca

Preparation

Step 1

1. Preheat oven to 350°F (180°C). Spray 12-cup muffin tin with cooking spray.
2. In large bowl, stir together whole wheat flour, brown sugar, oats and baking soda. In another bowl, whisk together yogurt, milk, oil, egg and lemon rind; with wooden spoon, stir into dry ingredients just until moistened. Stir in frozen blueberries. Scoop into prepared muffin tin, filling cups about 2/3 full.
3. Bake in centre of oven for 30 minutes or until springy when touched on top.

Makes 12 servings Per serving:
180 calories, fat 2 g (0.4 g of it saturated), sodium 210 mg, carbohydrate 34 g, fibre 3 g, protein 6 g Low in Fat Pillar
Low in Saturated Fat Pillar, Source of Fibre