Blueberry-Lemon Yogurt Muffins

Blueberry-Lemon Yogurt Muffins

Course: Breakfast, Snack
Cuisine: American
Keyword: Fruit, Muffin
Prep Time: 13 minutes
Cook Time: 12 minutes
Total Time: 25 minutes
Author: ConAgra Mills
Welcome morning with the energizing blend of lemon and blueberries in these wake-up muffins. With their hint of tangy yogurt, you won’t want to limit them to breakfast
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  • Original PAM® No-Stick Cooking Spray
  • 1 cup Eagle Mills® All-Purpose Unbleached Flour with Ultragrain® or Eagle Mills® Ultragrain® White Whole Wheat Flour
  • 1 cup quick-cooking oats uncooked
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup butter softened
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup nonfat yogurt
  • 4 Tbsp Fleischmann's® Unsalted Margarine-stick melted
  • 1/4 cup Egg Beaters® Original
  • 1 tsp vanilla extract
  • 1 cup blueberries fresh or frozen, thawed & drained
  • 1 tsp grated lemon peel zest


  • Preheat oven to 425°F. Spray 12-cup regular muffin pan with cooking spray.
  • Blend together flour, oats, brown sugar, baking powder, baking soda and salt in large bowl.
  • Stir together yogurt, Fleischmann’s, Egg Beaters and vanilla in small bowl. Pour yogurt mixture into center of dry ingredients; stir just until blended using rubber spatula. Do not over mix. Fold in blueberries and lemon peel.
  • Divide batter evenly between prepared muffin cups. Bake 12 to 14 minutes or until wooden pick inserted near center comes out clean. Cool 5 minutes in pan. Remove from muffin cups and cool completely on wire rack.


Try this tasty recipe for Blueberry-Lemon Yogurt Muffins, which are not only packed with grains but are also under 500 calories.