Lemon-Blueberry Muffins

Easy-to-make, studded with delicious blueberries and a hint of fresh lemon. What a great way to start the day!

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Servings 12

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ingredients 12
Prep Time 15 min
Total Time 30 min

Ingredients

1/3: cup milk

1/4: cup canola or vegetable oil

1: container (6 oz) Yoplait® Greek Fat Free honey vanilla yogurt

1: egg

1 3/4: cups all-purpose flour

1/4: cup sugar

1: tablespoon grated lemon peel

1: tablespoon lemon juice

2 1/2: teaspoons baking powder

1/2: teaspoon baking soda

1/2: teaspoon salt

3/4: cup fresh or frozen (do not thaw) blueberries

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Directions

1 Heat oven to 400ºF. Grease bottoms only of 12 regular-size muffins cups, or line with paper baking cups.
2 In large bowl, beat milk, oil, yogurt and egg using wire whisk or fork. Stir in remaining ingredients except blueberries, until flour is moistened. Gently stir in blueberries. Divide batter evenly among muffin cups.
3 Bake 16 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan.

EXPERT TIPS

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Expert Tips

Bake and freeze these muffins for an easy treat. Place cooled muffins in a resealable plastic freezer bag and freeze up to 3 months. Thaw overnight at room temperature, or reheat in the microwave on High about 30 seconds.

Warm blueberry muffins and cut-up fresh fruit are terrific accompaniments with your favorite egg dish.