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Category: Breakfast

(Updated 1/2/2013)
Blueberry Lemon Yogurt Muffins


1 cup Whole White Wheat Flour
1 cup quick oats, uncooked
½ cup firmly packed brown sugar
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup plain nonfat yogurt
4 tablespoons unsalted butter, melted
¼ cup egg beaters original
1 tsp vanilla extract
1 cup blueberries, fresh or frozen, thawed and drained
1 tsp lemon zest


Preheat oven to 425 degrees F. Spray 12 cup regular muffin pan with cooking spray. Blend together flour, oats, brown sugar, baking powder, baking soda and salt in a large bowl. Stir together yogurt, butter, egg beaters and vanilla in a 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 12-14 minutes. Cool 5 minutes in pan. Remove from muffin cups and cool completely on wire rack.