Snack

Light Lemony Blueberry Muffins is for Breakfast, Snack.

Light Lemony Blueberry Muffins takes 15 minutes to prepare.

Light Lemony Blueberry Muffins takes 20 minutes to cook.

Light Lemony Blueberry Muffins makes 12 servings.

The ingredients for Light Lemony Blueberry Muffins are:

1 1/2 C flour
2 tsp. baking powder
1/2 tsp salt
1 large egg
1/2 C. sugar
1/4C fat free vanilla yogurt
1 Tbs. canola oil
1 tsp vanilla extract
2 tsp fine grated lemon peel
1/2 lemon extract
1/2 C. 1% milk
2 cups blueberries, fresh or frozen

Here is how you make Light Lemony Blueberry Muffins:

Preheat oven to 400*. In a medium bowl, whisk together the flour, baking powder and salt.In a large bowl, combine the egg, sugar, yogurt, oil, vanilla and lemon zest and extract. Beat with mixer on medium speed for 1 minute. Reduce the speed to low and alternately beat in the flour mixture and the milk. Mix until just combined. Stir in the blueberries.Coat a 12 cup muffin pan with nonstick spray. Divide the batter evenly among the muffin cups, filling them about two thirds full. Bake at 400* for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool on a wire rack for 5 minutes before removing the muffins from the pan.Number of Servings: 12Recipe submitted by SparkPeople user FEDUPWITHFAT2.

The nutritional information for Light Lemony Blueberry Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 127.6

• Total Fat: 1.9 g
• Cholesterol: 18.3 mg
• Sodium: 193.5 mg
• Total Carbs: 24.9 g
• Dietary Fiber: 1.1 g
• Protein: 2.9 g

The dietary needs meet for Light Lemony Blueberry Muffins is Low Fat