Blueberry-Lemon Yogurt Muffins

Recipes | Breakfast, Snack
Print Recipe
Prep Time: 25 minutes
Yields: 12 muffins
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


  • 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 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup plain nonfat yogurt
  • 4 tablespoons Fleischmann's® Unsalted Margarine-stick melted
  • 1/4 cup Egg Beaters® Original
  • 1 teaspoon vanilla extract
  • 1 cup blueberries fresh or frozen, thawed & drained
  • 1 teaspoon grated lemon peel zest

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


  1. Preheat oven to 425°F. Spray 12-cup regular muffin pan with cooking spray.
  2. Blend together flour, oats, brown sugar, baking powder, baking soda and salt in large bowl.
  3. 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.
  4. 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.