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15 minutes
30 minutes
- 1/3 cup milk
- 1/4 cup canola or vegetable oil
- 1 container (6 oz) Greek Fat Free honey vanilla yogurt
- 1 3/4 cups Gold Medal™ all-purpose flour
- 1/4 cup sugar
- 1 tablespoon grated lemon peel
- 1 tablespoon lemon juice
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup fresh or frozen (do not thaw) blueberries
- Preheat oven to 400°F, then lightly grease the bottoms of 12 regular-size muffin cups or line them with paper baking cups.
- In a large bowl, whisk together milk, oil, yogurt, and egg until smooth. Add all ingredients except blueberries and mix until just combined. Gently fold in the blueberries. Distribute the batter evenly into muffin cups.
- Bake until golden brown, for about 16 to 18 minutes. Let it cool for 5 minutes, then remove from the pan.
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