Lowfat Blueberry Lemon Muffins
These muffins are made with vanilla yogurt, applesauce,
and plenty of blueberries for a tasty yet healthier muffin.
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and plenty of blueberries for a tasty yet healthier muffin.
Servings: 12 muffins
Ingredients
- 1 ¾ c. flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 4 Tablespoons butter
- ½ c. applesauce
- ½ c. sugar
- 1 egg
- 2 egg whites
- ¼ c. lowfat vanilla or plain yogurt
- 1 teaspoon vanilla extract
- 2 Tablespoons lemon juice
- 1 Tablespoon lemon zest
- ¾ c. fresh blueberries
Instructions
- Preheaat the oven to 375 degrees. Line a muffin tin with cupcake liners.
- In a large bowl combine the flour, baking powder and salt. Mix and set aside.
- In a medium bowl combine the butter, applesauce, and sugar. Add in the egg, egg whites, yogurt, vanilla, lemon juice, and lemon zest. Mix well.
- Add the flour mixture to the butter mixture and mix until just combined.
- Fold in the blueberries.
- Fill the cupcake liners 3/4 of the way full.
- Bake for 25 minutes. Remove from oven and cool on a wire rack.
Notes
Recipe adapted from Muffins: 40 Tantalizing Recipe for Tasty Muffins by Gemma Reece