Buttermilk Blueberry Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, grated lemon peel, ground nutmeg, blueberries, fat-free vanilla yogurt, buttermilk cvt Ingredients:
1 cup all-purpose flour |
1 cup whole wheat flour |
110 g (1/2 cup packed) brown sugar |
1 tablespoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon grated lemon peel |
1/2 teaspoon ground nutmeg |
1 cup blueberries |
1 cup fat-free vanilla yogurt |
1 cup lowfat buttermilk |
Directions:
1. Preheat oven to 400 degrees. In a large bowl, combine the first six ingredients. Gently fold in blueberries. Combine yogurt and buttermilk; stir into dry ingredients just until moistened.
2. Fill greased or paper-lined muffin cups two-thirds full. Bake 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
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