Lemon Blueberry Yogurt Muffins

Submitted by Chef mariajane

"These moist and delicious muffins are great for the lunchbox and they have a surprising ingredient - Greek Yogurt!! The batter is thick, but they bake up nice and light."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 12

ingredients

• 1 1⁄2 cups whole wheat flour
• 3⁄4 cup brown sugar, packed
• 1⁄2 cup quick oats
• 1 1⁄2 teaspoons baking soda
• 1 1⁄3 cups Greek yogurt, Plain
• 1⁄4 cup skim milk
• 1 tablespoon extra virgin olive oil
• 1 egg
• 1 teaspoon finely grated lemon rind
• 1 1⁄2 cups canadian wild blueberries

directions

1. Preheat oven to 350°F Spray a 12-cup muffin tin with cooking spray.
2. In a large bowl, stir together whole wheat flour, brown sugar, oats and baking soda.
3. In another bowl, whisk together yogurt, milk, oil, egg and lemon rind; with wooden spoon; add to flour mixture. Fold in frozen blueberries.
4. Scoop into prepared muffin tin, filling cups about 2/3 full.
5. Bake in center of oven for 30 minutes or until springy when touched on top.