Lemon Blueberry Muffins

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

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

Directions

  1. 1 Heat oven to 400ºF. Grease bottoms only of 12 regular-size muffins cups, or line with paper baking cups.
  2. 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. 3 Bake 16 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan.

Notes

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