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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Makes 12 muffins Nutrition Facts: 1 muffin 250 kcal 5 grams of fat 3 grams of saturated fat Ingredients:
2 cups all-purpose flour (10 oz) |
1 tablespoon flour (for berries) |
1 cup cake flour (4oz) |
1 tablespoon baking powder |
1/2 teaspoon baking soda |
1 1/4 teaspoons salt |
1 cup sugar |
1 tablespoon sugar |
4 tablespoons butter, softened |
2 large eggs |
2 teaspoons lemon juice |
1 teaspoon vanilla extract |
1 1/2 cups plain low-fat yogurt |
2 cups blueberries |
Directions:
1. Move the oven rack to the middle. Preheat the oven to 375 degrees.
2. Whisk flour through salt and 1/4 cup of the sugar.
3. Cream butter with the remaining sugar.
4. Add eggs, one at a time.
5. Beat in zest and vanilla.
6. Add 1/3 of the flour, mix well. Add 1/3 of the yogurt. Repeat: 1/3 of the flour, 1/3 of yogurt, 1/3 of flour, 1/3 of yogurt.
7. Toss berries with the 1 tablespoon of flour and fold in.
8. Bake for 25-30 minutes.
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