Blueberry Lemon Yogurt Muffins

 

 

 

Since I was going to visit my parents and wanted to bake them something for a special treat, I decided to try a new muffin recipe using yogurt. I like to keep things as healthy as possible when I bake a treat, and by using Truvia instead of sugar and adding Greek yogurt, these muffins can be enjoyed with little guilt.

I love the combination of flavors and the subtle lemon flavor from the yogurt is just right. I used fresh, rather than frozen blueberries and by layering them on top of the batter, rather than mixing them in, these muffins were bursting with their fresh fruit goodness in every bite.

 

Blueberry Lemon Yogurt Muffins

1 cup fresh blueberries

1 3/4 cup flour

2 tsp baking powder

1/4 tsp salt

1/2 cup sugar (I used Truvia)

1 egg, beaten

3/4 cup lowfat milk

1/4 cup butter, melted

1/2 cup Greek lemon yogurt

For struesel topping: 1/2 cup flour, 1/2 cup sugar (I used Truvia), 1/4 cup cold butter, cubed

 

Line a 12 cup muffin pan with cupcake liners. In a mixing bowl, combine dry ingredients; flour, baking powder, sugar and salt. In another mixing bowl combine the beaten egg, milk and melted butter. Add this mixture to the dry ingredients and stir well. Add the yogurt. The mixture should be thick and slightly lumpy.

For struesel, combine the flour and sugar, then cut in butter cubes until mixture is crumbly.

Put 1/4 cup of batter in each muffin cup. Top with blueberries and then sprinkle with struesel. Bake at 375 degrees for 20 minutes or until tops begin to turn golden brown. Cool on a wire rack.

 

 

 

My care package for my parents included a few meals for their freezer, as well as these muffins, full of summertime deliciousness. We had a nice afternoon, with a picnic by a lake, a short walk through the woods and the enjoyment of a summer day outside in the sunshine.

Happy Monday!

 

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