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Lighter Blueberry Muffins

By Paula Deen
  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Servings: 20

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 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

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.