Lighter Blueberry Muffins Recipe by Paula Deen

Level: Easy

Time: 40 MINUTES

1 ratings


  • 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 Greek yogurt
  • 1 large egg
  • 1 tablespoon grated lemon zest, about 2 lemons
  • 1 cup fresh blueberries, (or frozen)


Preheat oven to 400°. 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.


Test Kitchen Tip:

If using frozen blueberries, there is no need to thaw first. Simply stir the frozen berries right into the batter.

Bobby’s Lighter Blueberry Muffins


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1 Review

michele 9/23/2015
Very tasty Muffi

Very tasty Muffins. Blueberry is very good, but try Peaches. Oh, so good.

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