Blueberry Yogurt Muffins
These are slightly sweet, bakery style muffins that are perfect with a cup of coffee. Very good tender
muffins! This recipe is from “Cooking Light” magazine so it is lower in fat in calories.
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
¼ cup unsweetened orange juice
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 (8-ounce) carton vanilla low-fat yogurt
1 cup fresh or frozen blueberries, thawed
Vegetable cooking spray
1 tablespoon sugar
Preheat the oven to 400 deg. F.
Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine orange juice and
next 4 ingredients; stir well. Add to dry ingredients, stirring just until moistened. Gently fold in blueberries.
Divide batter evenly among 12 muffin cups coated with cooking spray; sprinkle 1 tablespoon sugar evenly
over muffins. Bake at 400 deg. F for 18 minutes or until golden. Remove from pans immediately; let cool
on a wire rack. Yield: 1 dozen
Per muffin: 150 calories, Fat 3.4 grams, Carbs 24.6 grams, Fiber 1.1 gram, Sodium 161 mg.