Lemon Blueberry Yogurt Muffins |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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These moist and delicious muffins are great for the lunchbox and they have a surprising ingredient - Greek Yogurt!! The batter is thick, but they bake up nice and light. Ingredients:
1 1/2 cups whole wheat flour |
3/4 cup brown sugar, packed |
1/2 cup quick oats |
1 1/2 teaspoons baking soda |
1 1/3 cups greek yogurt, plain |
1/4 cup skim milk |
1 tablespoon extra virgin olive oil |
1 egg |
1 teaspoon finely grated lemon rind |
1 1/2 cups canadian wild blueberries |
Directions:
1. Preheat oven to 350°F Spray a 12-cup muffin tin with cooking spray.
2. In a large bowl, stir together whole wheat flour, brown sugar, oats and baking soda.
3. In another bowl, whisk together yogurt, milk, oil, egg and lemon rind; with wooden spoon; add to flour mixture. Fold in frozen blueberries.
4. Scoop into prepared muffin tin, filling cups about 2/3 full.
5. Bake in center of oven for 30 minutes or until springy when touched on top.
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