Best Blueberry Yogurt Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 273.5
- Total Fat: 12.1 g
- Cholesterol: 37.3 mg
- Sodium: 168.3 mg
- Total Carbs: 34.7 g
- Dietary Fiber: 4.2 g
- Protein: 6.8 g
View full nutritional breakdown of Best Blueberry Yogurt Muffins calories by ingredient
Number of Servings: 12
Ingredients
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3 cups whole wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup margarine
1/2 cup Splenda sugar blend
2 large eggs
1 1/2 cups plain low-fat yogurt
1 teaspoon grated lemon zest
1 1/2 cups fresh blueberries or frozen blueberries
1 tablespoon unbleached all-purpose flour
Directions
Adjust oven rack to lower middle position and heat oven to 375°F Mix flour, baking powder, baking soda, and salt in medium bowl; set aside.
2Beat butter and sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add lemon zest to butter-sugar mixture. Add eggs, one at a time, beating well after each addition. Beat in one-half of dry ingredients. Beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated. Toss blueberries with 1 tablespoon flour and fold into finished batter.
3Spray twelve-cup muffin tin with vegetable cooking spray or coat lightly with butter. Use large ice cream scoop to divide batter evenly among cups. Bake until muffins are golden brown, 25 to 30 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin, top with Cinnamon Sugar Topping, if desired, and serve warm.
Number of Servings: 12
Recipe submitted by SparkPeople user CHANDRACETA.
2Beat butter and sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add lemon zest to butter-sugar mixture. Add eggs, one at a time, beating well after each addition. Beat in one-half of dry ingredients. Beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated. Toss blueberries with 1 tablespoon flour and fold into finished batter.
3Spray twelve-cup muffin tin with vegetable cooking spray or coat lightly with butter. Use large ice cream scoop to divide batter evenly among cups. Bake until muffins are golden brown, 25 to 30 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin, top with Cinnamon Sugar Topping, if desired, and serve warm.
Number of Servings: 12
Recipe submitted by SparkPeople user CHANDRACETA.
Member Ratings For This Recipe
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CISKA56
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NITA922