70 Fewer Calories
4 g Less Fat
1 3/4 cups all-purpose flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons cold butter, cut into pieces
1/2 cup fat-free milk
1/2 cup low-fat (2%) Greek-style yogurt
1 large egg
1 tablespoon grated lemon zest (about 2 lemons)
1 cup fresh or frozen blueberries
Preheat oven to 400°F. Spray a 12-cup muffin tin with nonstick spray or line with paper liners.
Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Cut in the butter until the mixture is crumbly.
Whisk the milk, yogurt, egg, and lemon zest in a large bowl. Add the milk mixture to the flour mixture until just blended. Stir in the blueberries.
Spoon the batter into the muffin cups, filling each about two-thirds full. Bake until the muffins are golden and a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pan on a rack. Remove the muffins from the pan and cool completely on the rack.
Test Kitchen Tip:
If using frozen blueberries, there is no need to thaw first. Simply stir the frozen berries right into the batter.
Per Serving: 168 Cal (25% from Fat, 9% from Protein, 66% from Carb); 4 g Protein; 5 g Tot Fat; 3 g Sat Fat; 1 g Mono Fat; 28 g Carb; 1 g Fiber; 13 g Sugar; 61 mg Calcium; 1 mg Iron; 233 mg Sodium; 31 mg Cholesterol
Original Recipe by Paula Deen: Blueberry Muffins
Take It Lighter recipe courtesy of Bobby and Jamie Deen, and the Paula Deen Test Kitchen
Prep Time: 10 min
Cook Time: 20 min
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