Greek Yogurt Blueberry Muffins

  • Prep 15 min
  • Total 30 min
  • Servings 12

Ingredients

1/3
cup milk
1/4
cup canola or vegetable oil
1
container (6 oz) Greek Fat Free honey vanilla yogurt
1
egg
1 3/4
cups Gold Medal™ all-purpose flour
1/4
cup sugar
1
tablespoon grated lemon peel
1
tablespoon lemon juice
2 1/2
teaspoons baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
3/4
cup fresh or frozen (do not thaw) blueberries

Steps

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  • 1
    Heat oven to 400ºF. Grease bottoms only of 12 regular-size muffins cups, or line with paper baking cups.
  • 2
    In large bowl, beat milk, oil, yogurt and egg using wire whisk or fork. Stir in remaining ingredients except blueberries, until flour is moistened. Gently stir in blueberries. Divide batter evenly among muffin cups.
  • 3
    Bake 16 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan.

Notes









Tips

Expert Tips

  • Bake and freeze these muffins for an easy treat. Place cooled muffins in a resealable plastic freezer bag and freeze up to 3 months. Thaw overnight at room temperature, or reheat in the microwave on High about 30 seconds.
  • Warm blueberry muffins and cut-up fresh fruit are terrific accompaniments with your favorite egg dish.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Muffin
Calories
150
Calories from Fat
50
% Daily Value
Total Fat
5g
8%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
270mg
11%
Potassium
65mg
2%
Total Carbohydrate
22g
7%
Dietary Fiber
0g
0%
Sugars
7g
Protein
3g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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