Another muffin recipe today....this one is an example of "what I had left in my refrigerator."
I had 1/2 cup of blueberries, a blueberry yogurt, eggs, and a lemon. So, blueberry-lemon muffins it was! These turned out a lot better than I expected. Super lemon-ey, not too sweet, and moist from the added yogurt. Use any kind of non or low fat blueberry yogurt you like.
My absolute favorite yogurt ever, of all time, for eternity is Wallaby yogurt. It is so creamy, low fat, comes in unique flavors {like PEAR!}, and the best part - no artificial sweeteners. I hate the taste of artificial sweeteners. Yes, even Splenda.
Low Fat Lemon-Blueberry Muffins {makes 10 large muffins}
-1 cup all purpose flour
-2/3 cup oats {old fashioned or instant}
-1/3 cup white sugar
-1 low fat blueberry yogurt {about 1 cup}
-1 teaspoon salt
-1 teaspoon baking soda
-1 egg
-the zest from one lemon and the juice from 1/2 a lemon
-3/4 cup water
-1/2 cup blueberries
1. Pre-heat oven to 350 degrees and spray a standard size muffin pan with non-stick spray.
2. In a large mixing bowl, whisk together the dry ingredients {flour, oats, salt, baking soda, and sugar}.
3. Whisk the egg and add it along with the yogurt, water, lemon zest, and lemon juice to the dry ingredients. Finally, stir in the blueberries.
4. Spoon the batter into a muffin pan {this makes about 10 large...or 12 if you want to make the muffins a bit smaller} and bake for about 25 minutes.
Enjoy!
