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Bobby’s Lighter Blueberry Muffins

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Tags: healthy, kid friendly, vegetarian

  • Prep time: 10 min
  • Cook time: 20 min
  • Servings: 12

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
  • 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

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Directions

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.