Low Fat Blueberry Muffins With Yogurt

Submitted by Chef Mom 5

"These are the best muffins I have ever made! Any flavor of yogurt that you want to put with blueberries will work; it doesn't have to be lemon. I have used blueberry, and strawberry cheesecake."

 

• Ready In: 35mins
• Ingredients: 13
• Yields: 24 muffins
• Serves: 24

ingredients

• 2 cups flour
• 1 1⁄2 cups whole wheat flour
• 1⁄2 cup wheat bran
• 1 1⁄4 cups white sugar
• 2 1⁄4 teaspoons baking powder
• 1 1⁄4 teaspoons baking soda
• 1 teaspoon salt
• 4 egg whites
• 1 cup lemon low fat yogurt
• 1 cup applesauce
• 4 tablespoons canola oil
• 2 teaspoons lemon zest, grated
• 2 cups blueberries

directions

1. Preheat oven to 400 degrees.
2. Combine flour, sugar, baking powder, baking soda and salt in large bowl.
3. Combine egg whites, yogurt, applesauce, oil and zest. (The zest is optional. I don't add it).
4. Stir wet mixture into dry mixture, just until moistened.
5. Fold in blueberries (fresh or frozen).
6. Divide into muffin cups.
7. Bake for 25 minutes.

Reviews

[Lelia 2]

I haven't tried this exact recipe but what I have & adapted from a magazine my elderly sister had some years ago is VERY GOOD. There's no muffin quite like this for flavor & general goodness. I haven't tried the full cup of applesauce but use 1/4 c. instead. I also sprinkle on cinnamon sugar...if I remember. I have used blueberry, raspberry, plain with lemon flavoring yogurt with equal results also orange or peach. My original recipe called for raspberries but I don't think they hold up well, you might like them.

 

[Glenda C.]

Can you suggest a brand of yogurt? My grocery store discontinued their low fat lemon yogurt and I can't find another so far. Thanks! Glenda

 

[Sydney Mike]

Made this recipe as given, using frozen blueberries & they were absolutely wonderful! Loved the taste, & friends with whom I shared them were very pleased with them, too! Thanks for sharing the recipe! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]