|Low-fat Blueberry Muffins cooling on granite countertop|
Low-fat plain, organic yogurt replaces oil, reducing fat and adding protein. They are moist and delicious. Since my son doesn't like blueberries, I split the batter and add blueberries (loaded with antioxidants) to half of the batter and dark chocolate chips to the other half. We all enjoyed a nutritious muffin for breakfast, and for a mid-afternoon snack with a cup of coffee. I made them in my favorite nonstick muffin tin. These are wonderful to bake on a snow day, or to bring to a friend. I brought a bunch to my nephews who enjoyed them with tall glasses of milk.
1 cup all purpose flour
1 cup whole wheat flour
1 1/2 teaspoon baking soda
1/2 cup sugar
1 cup Stonyfield organic plain yogurt
2 organic eggs
1/4 cup butter, room temperature
1 teaspoon cinnamon
1 tablespoon lemon zest grated (optional)
1 cup blueberries
Preheat oven to 375 degrees and spray muffin tin with cooking spray (or use cupcake liners, as I did). In small mixing bowl, sift together flour and baking soda. In another bowl, combine sugar, yogurt, eggs, butter, cinnamon and lemon zest. Beat until thoroughly combined. Add dry ingredients and mix until just blended. Be careful not to overmix. Gently fold in blueberries and spoon the batter into the muffin tins, filling each cup 2/3 full. Bake for 15 minutes or until the tops are golden brown and toothpick inserted in the middle comes out clean. Cool for 5 minutes before serving. Makes 12 muffins.
I sprinkled muffins with Wilton yellow sparkling sugar to give them a golden sparkle and a little extra sweetness.