Welcome! Subscribe now to view all shows. Login / Learn More
 

More Views

More Views

Lighter Blueberry Muffins Recipe by Paula Deen

Easy Level
40 MIN 20 Prep + 20 Cook
Servings
$ /Serving
Print
Easy Level
40 MIN 20 Prep + 20 Cook
12 Servings
$ /Serving

Lighter Blueberry Muffins Recipe by Paula Deen

Easy Level
40 MIN 20 Prep + 20 Cook
12 Servings
$ /Serving

Ingredients

  • 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)

Preparation

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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product