Buttermilk Blueberry Muffins |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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These pretty golden muffins are moist, flavorful and include very little fat. Jean Howard of Hopkinton, Massachusetts shares the recipe. Ingredients:
2 cups king arthur unbleached all-purpose flour |
1/2 cup packed brown sugar |
1 tablespoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon grated lemon peel |
1/2 teaspoon ground nutmeg |
1 cup blueberries |
1 cup nonfat vanilla yogurt |
1 cup buttermilk |
Directions:
1. In a large bowl, combine the first six ingredients. Gently fold in blueberries. Combine yogurt and buttermilk; stir into dry ingredients just until moistened.
2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
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