Lemon Blueberry Muffins

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

  • prep time 15 min
  • total time 30 min
  • ingredients 12
  • servings 12

Ingredients

1/3
cup milk
1/4
cup canola or vegetable oil
1
container (6 oz) 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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Muffin
    Calories
    150
    (
    Calories from Fat
    50),
    % Daily Value
    Total Fat
    5g
    5%
    (Saturated Fat
    1/2g,
    1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    20mg
    20%;
    Sodium
    270mg
    270%;
    Total Carbohydrate
    22g
    22%
    (Dietary Fiber
    0g
    0%
      Sugars
    7g
    7%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    2%;
    Vitamin C
    0%;
    Calcium
    10%;
    Iron
    6%;
    Exchanges:
    1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
    Carbohydrate Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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