Muffins are my breakfast guilty pleasure. Add blueberries to the muffins and I’ll feel a little less guilty. Make this better-for-you blueberry muffin recipe and you’ll hear me ask, “What guilt? Pass me the muffins.”
That’s because these blueberry beauties are made with fat-free milk and non-fat greek yogurt, and use only half of the butter called for in most recipes. Now to be fair, when I say “most recipes,” I can really only speak for this one Paula Deen (too soon?) recipe that reads like a heart attack, but that’s neither here nor there.
So yeah, I’m no nutritionist, but even I know that less fat means fewer worries and more of these muffins with blueberries (I’m on this weird almost-rhyming kick, sorry). Recipe after the jump.
This was my second time making these muffins and I see third, fourth and fifth times in the near future. What’s great is that besides the blueberries and lemons for zesting, you’ll likely have all of the ingredients already on hand. Readily available recipes are fantastic, as are recipes that produce delicious food. This recipe satisfies both of those things and more.
What I love most about baking with blueberries is seeing how these seemingly together little fruits burst open and take on completely different forms once cooked. The unpredictable patterns and dark blue/purple colors are just so pretty.
Cooked blueberries are nature’s tie-dye art.
I hope I’m quoted for that someday. Enjoy!
- 1 3/4 cups all-purpose flour
- 2/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 Tablespoons cold unsalted butter, cut into pieces
- 1/2 cup fat-free milk
- 1/2 cup nonfat Greek-style yogurt (I used honey-flavored yogurt)
- 1 large egg
- 1 tablespoon grated lemon zest (from about 2 lemons)
- 1 1/2 cups fresh or frozen blueberries
- Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners.
- Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Cut in the butter and mix around until crumbly.
- Whisk the milk, yogurt, egg, and lemon zest in a medium bowl. Add the milk mixture to the flour mixture, stir until blended. Gently add and stir in the blueberries.
- Spoon the batter into the muffin cups, about two-thirds full. Bake until the muffins are golden and a toothpick inserted into the center comes out clean (you know!), about 20 minutes.
- Cool in the pan on a rack. Remove the muffins from the pan and cool completely on the rack.
- If using frozen blueberries, no need to thaw first. Simply stir the frozen berries right into the batter. Easy.