Blueberry-Lemon Yogurt Muffins
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
Servings Prep Time
12muffins 25minutes
Servings Prep Time
12muffins 25minutes
  • Original PAM® No-Stick Cooking Spray
  • 1cup Eagle Mills® All-Purpose Unbleached Flour with Ultragrain® or Eagle Mills® Ultragrain® White Whole Wheat Flour
  • 1cup quick-cooking oatsuncooked
  • 1/2cup firmly packed brown sugar
  • 1/2cup buttersoftened
  • 1teaspoon baking powder
  • 1teaspoon baking soda
  • 1/2teaspoon salt
  • 1cup plain nonfat yogurt
  • 4tablespoons Fleischmann’s® Unsalted Margarine-stickmelted
  • 1/4cup Egg Beaters® Original
  • 1teaspoon vanilla extract
  • 1cup blueberriesfresh or frozen, thawed & drained
  • 1teaspoon grated lemon peelzest
  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.
Recipe Notes

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