Blueberry-Brown Sugar Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 129.9
- Total Fat: 1.3 g
- Cholesterol: 18.9 mg
- Sodium: 141.6 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 0.8 g
- Protein: 3.6 g
View full nutritional breakdown of Blueberry-Brown Sugar Muffins calories by ingredient
Submitted by: LADYW422
Introduction
These brown sugar-topped muffins use fresh or frozen blueberries, which re ranked by the USDA as the fruit having the highest level of antioxidants. These brown sugar-topped muffins use fresh or frozen blueberries, which re ranked by the USDA as the fruit having the highest level of antioxidants.Number of Servings: 12
Ingredients
-
1 3/4 cups all-purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup plain low-fat yogurt
2 tablespoons Publix homestyle 39% Vegetable Oil Spread
1 large egg
1 teaspoon grated fresh lemon rind
1 cup fresh blueberries or frozen unsweetened blueberries
Cooking spray
1 tablespoon light brown sugar
Directions
1. Preheat oven to 350 degrees.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients in a large bowl; stir well. Set aside.
3. Combine yogurt and next 3 ingredients in a small bowl, stirring with a whisk until smooth. Add yogurt mixture to flour mixture, stirring just until moist. Gently fold in blueberries.
4. Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter evenly into prepared cups. Sprinkle evenly with brown sugar. Bake at 350 for 24 minutes or until lightly browned and a wooden pick inserted in center comes out clean.
Serving size: 1 muffin
Number of Servings: 12
Recipe submitted by SparkPeople user LADYW422.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients in a large bowl; stir well. Set aside.
3. Combine yogurt and next 3 ingredients in a small bowl, stirring with a whisk until smooth. Add yogurt mixture to flour mixture, stirring just until moist. Gently fold in blueberries.
4. Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter evenly into prepared cups. Sprinkle evenly with brown sugar. Bake at 350 for 24 minutes or until lightly browned and a wooden pick inserted in center comes out clean.
Serving size: 1 muffin
Number of Servings: 12
Recipe submitted by SparkPeople user LADYW422.
