Good for You Lemon Blueberry Muffins

Pam from cooljewelrydesign asked for a recipe forblueberry muffins... so, in honor of National Blueberry Muffin Day, here's one of my favorite recipes - I've adapted it a bit from the original so that it's low fat, low sugar and still delicious. Lemon complements blueberry very well, and since citrus is detoxifying and blueberries are filled with good-for-you antioxidants, you can't go wrong with these - especially if you're using fresh fruit! My changes to the original recipe to lower the fat/sugar content are in parentheses - be sure to add one of the other, but not both!

Good for You Lemon Blueberry Muffins

Ingredients

• 1/2 cup plain yogurt
• 3 tablespoons vegetable oil (or equivalent in unsweetened applesauce)
  
• 1 tablespoon lemon juice
• 1 whole egg, lightly beaten (or 2 egg whites or the equivalent in egg substitute)
  
• 1/2 teaspoon lemon extract (optional)
• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar (or Splenda® granular)
  
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon grated lemon zest
• 1 - 1 1/2 cups fresh or frozen blueberries
• Decorator (large crystal) sugar for decoration (optional)

Directions

1. Preheat the oven to 350 degrees F (176 degrees C). Spray a 12 cup muffin tin with Pam or mist with canola oil, or line with paper cupcake liners.
2. In a large bowl, mix together the yogurt, oil (or applesauce), lemon juice, egg whites, and lemon extract. In a separate bowl, stir together the flour, 3/4 cup sugar (or Splenda® granular), baking powder, salt, and lemon zest. Add the wet ingredient mixture to the flour mixture, and mix until just blended. Gently stir in the blueberries. Spoon the batter evenly into the prepared muffin cups. SprinkleDecorator sugar over the tops for decoration, if desired.
3. Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool the muffins in the muffin tin on a wire rack.
4. Eat!
5. Have another one!
   

Happy Blueberry Muffin Day!