Lemon Blueberry Muffin

Name: Lemon Blueberry Muffin Recipe
Yield: 12
Ingredients: 1 1/4 cup of flour - half white and half whole wheat; 1/2 cup brown sugar packed; 1/4 tsp salt; 1/2 tsp baking soda; 2 tbsp flaxseed ground; 2 each 6oz Yoplait Lemon Blast Yogurt; 1 each egg; 1 tsp lemon peel; 3 tbsp grapeseed oil; 1 cup Blueberries

Number of Servings: 12

Ingredients

1 1/4 cup of flour - half white and half whole wheat1/2 cup brown sugar packed1/4 tsp salt1/2 tsp baking soda2 tbsp flaxseed, ground2 each 6oz Yoplait Lemon Blast Yogurt1 each egg1 tsp lemon peel3 tbsp grapeseed oil1 cup Blueberries

Directions

Grease a 12 count muffin pan or use the paper muffin cup liners. Mix dry ingredients in a large bowl. Make a well in the center and add yogurt, egg, lemon peel and oil, mix well. Stir in blueberries and spoon into muffin pan. Bake at 400 degrees for 22 minutes or until a pick inserted comes out clean. Remove from the oven and let cool for 10 minutes. Remove from the pan and let cool on a rack until cool completely.

Number of Servings: 12

Recipe submitted by SparkPeople user .

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 162.2
Total Fat: 5.0 g
Cholesterol: 19.4 mg
Sodium: 124.6 mg
Total Carbs: 26.9 g
Dietary Fiber: 1.8 g
Protein: 3.3 g

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