Lemon Blueberry Yogurt Muffins

Name: Lemon Blueberry Yogurt Muffins
Cook time: 30 min
Total time: 30 min
Yield: 12 serving(s)
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

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Recipe 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.

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READY IN: 30mins

SERVES: 12

UNITS: US

INGREDIENTS

Nutrition

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

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

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