70 Fewer Calories
4 g Less Fat
1 3/4 cups all-purpose flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons cold butter, cut into pieces
1/2 cup fat-free milk
1/2 cup low-fat (2%) Greek-style yogurt
1 large egg
1 tablespoon grated lemon zest (about 2 lemons)
1 cup fresh or frozen blueberries
Preheat oven to 400°F. Spray a 12-cup muffin tin with nonstick spray or line with paper liners.
Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Cut in the butter until the mixture is crumbly.
Whisk the milk, yogurt, egg, and lemon zest in a large bowl. Add the milk mixture to the flour mixture until just blended. Stir in the blueberries.
Spoon the batter into the muffin cups, filling each about two-thirds full. Bake until the muffins are golden and a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pan on a rack. Remove the muffins from the pan and cool completely on the rack.
Prep Time: 10 min
Cook Time: 20 min
Yield: 12 servings
Per Serving: 168 Cal (25% from Fat, 9% from Protein, 66% from Carb); 4 g Protein; 5 g Tot Fat; 3 g Sat Fat; 1 g Mono Fat; 28 g Carb; 1 g Fiber; 13 g Sugar; 61 mg Calcium; 1 mg Iron; 233 mg Sodium; 31 mg Cholesterol
Test Kitchen Tip:
If using frozen blueberries, there is no need to thaw first. Simply stir the frozen berries right into the batter.
Original recipe courtesy Paula Deen: Blueberry Muffins
Lightened Up recipe courtesy of Bobby Deen and the Paula Deen Test Kitchen
Bobby Deen is the younger son of celebrity chef Paula Deen. Like older brother Jamie, the Savannah resident has helped shape the Deen media empire with a series of highly successful commercial collaborations, ranging from three best selling cookbooks to the series Road Tasted on the Food Network and the award winning Lady and Sons Restaurant in Savannah. On a personal side, he was also named one of People Magazine's Most Eligible Bachelors in 2007.
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