SUNSHINE BLUEBERRY MUFFINS
Who doesn't like blueberry muffins? These stay moist with the use of yogurt and the combination of tart lemon zest with the sweet glaze just melt in your mouth. LIghten up the calories with low fat yogurt and Splenda.
Provided by DuChick
Categories Quick Breads
Time 28m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400*.
- Line medium muffin pans with paper liners or grease bottoms only.
- For batter, combine flour, sugar, baking powder, baking soda and salt in large bowl.
- Add blueberries; toss to coat well.
- In small bowl, whisk egg and oil; blend in yogurt and 1 teaspoon of the lemon zest.
- Add egg mixture to dry ingredients and stir just until moistened. Batter will be lumpy.
- Spoon batter into prepared muffin pans, filling each cup 3/4 full.
- Bake 12-14 minutes or until golden brown.
- Cool slightly.
- For glaze, combine the remaining lemon zest, powdered sugar and milk in small bowl and mix well.
- Drizzle glaze over muffins.
Nutrition Facts : Calories 220, Fat 7.4, SaturatedFat 1.4, Cholesterol 36.2, Sodium 286.4, Carbohydrate 34.6, Fiber 0.8, Sugar 17.8, Protein 4.2
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