Lemony Blueberry Muffins Recipe

Name: Lemony Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 c. flour; 3 tsp. baking powder; 1 (8 oz.) carton low-calorie lemon yogurt; 2 Tbsp. oil; 1 c. frozen blueberries; 1/2 c. sugar; 1/4 tsp. salt; 2 eggs; 1 tsp. vanilla; 2 Tbsp. skim milk

Servings: persons

1
Stir together flour, sugar, baking powder and salt.
2
In separate bowl, stir together yogurt, eggs, vanilla, oil and milk. Make a well in dry ingredients; add liquid ingredients.
3
Add frozen blueberries (do not thaw).
4
Stir just until blended.
5
Spoon into 12 to 14 (2 1/2-inch) muffin cups that have been sprayed with Pam.
6
Fill 12 cups full if you want large muffins or spread batter over 14 cups for smaller muffins.
7
Sprinkle tops with a little sugar, if desired.
8
Bake in 425u00b0 oven for about 15 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 c. flour, 3 tsp. baking powder, 1 (8 oz.) carton low-calorie lemon yogurt, 2 Tbsp. oil, and more.

Yes, Lemony Blueberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemony Blueberry Muffins

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