70 Fewer Calories
4 g Less Fat
Prep Time: 10 min
Cook Time: 20 min
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.
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
Nutritional Information: 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
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Join Paula and family for a Party at Sea to the Eastern Caribbean (San Juan, St. Thomas and St. Maarten - roundtrip from Miami) aboard the Celebrity Reflection presented by Alice Travel. Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel. We are running out of space, so book as soon as possible!
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