Blueberry Yogurt Muffins
These were yummy and I love that they have little fat. I just picked up some currants so I'm going to try a mixed berry version.
1 1/2 cups flour
1/2 cup of whole wheat flour
1/3 cup sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 cup freshly squeezed lemon juice
Zest of 1 lemon
2 tbsp vegetable oil
1 tsp vanilla extract
1 cup of vanilla low fat yogurt
1 large egg, lightly beaten
1 1/2 cups fresh or frozen blueberries (divided)
1 tbsp sugar
Preheat the oven to 400 degrees. Lightly spoon 2 cups of flour into a dry measuring cup; level with a knife. Combine flour, 1/3 cup of sugar, baking powder, baking soda, and salt in a large bowl; make a well in center of mixture. In a separate bowl, combine lemon juice, oil, vanilla, yogurt and egg; add to dry ingredients, stirring just until moist. Gently fold in 1 cup of blueberries.
Spoon the batter into a muffin tray that has been coated with cooking spray. Sprinkle the remaining berries and a tbsp of sugar over the top of the batter.
Bake for 17-19 minutes or until tester inserted in center comes out clean. Remove muffins from the pan immediately and place on a wire rack to cool.