Lighter Blueberry Muffins
By Paula Deen
- Prep time: 20 minutes
- Cook time: 20 minutes
- Servings: 20
- 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 cut into pieces cold butter
- 1/2 cup fat-free milk
- 1/2 cup low fat greek yogurt
- 1 large egg
- 1 tablespoon grated about 2 lemons lemon zest
- 1 cup (or frozen) fresh 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.