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
Prep Time: 13 minutes
Cook Time: 12 minutes
Ingredients
- 1 cup all-purpose flour
- 1 cup quick-cooking oats
- 1/2 cup firmly packed brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup nonfat yogurt
- 1 large egg
- 4 tablespoon butter melted
- 1 teaspoon vanilla extract
- 1 cup blueberries fresh or frozen, thawed & drained
- 1 teaspoon grated lemon zest
Instructions
- Preheat oven to 425°F. Spray 12-cup regular muffin pan with cooking spray and set aside.
- Mix flour, oats, brown sugar, baking powder, baking soda and salt in large bowl.
- In a separate bowl, mix yogurt, egg, butter and vanilla. Add wet ingredient into center of dry ingredients; stir until just blended using rubber spatula. Do not over mix. Fold in blueberries and lemon zest.
- Divide batter evenly between prepared muffin cups. Bake 12-14 minutes, or until wooden pick inserted near center comes out clean.
- Remove from oven and let cool 5 minutes in pan. Remove from muffin cups and cool completely on wire rack.
