Blueberry Yogurt Muffins

Blueberry Yogurt Muffins

Blueberry Yogurt Muffins

  • Ready in 50 min.
  • Serves 12

Ingredients

  • 1-1/2 cups (375 mL) PC® Organics Whole Wheat Flour
  • ¾ cup (175 mL) packed brown sugar
  • ½ cup (125 mL) PC® Organics Quick Oats
  • 1-1/2 tsp (7 mL) baking soda
  • 1-1/3 cups (325 mL) PC® Plain 0% M.F. Greek Yogurt
  • ¼ cup (50 mL) skim milk
  • 1 tbsp (15 mL) extra virgin olive oil
  • 1 egg
  • 1 tsp (5 mL) finely grated lemon rind
  • 1-1/2 cups (375 mL) PC® Canadian Wild Blueberries

Instructions

  • Preheat oven to 350°F (180°C). Spray 12-cup muffin tin with cooking spray.
  • In 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, stir into dry ingredients just until moistened. Stir in frozen blueberries. Scoop into prepared muffin tin, filling cups about 2/3 full.
  • Bake in centre of oven for 30 minutes or until springy when touched on top.

Nutritional Information

Per serving

  • 170 calories
  • fat 2 g (0.4 g of it saturated)
  • sodium 180 mg
  • carbohydrate 34 g
  • Fibre 3 g
  • protein 6 g
  • Low in Fat
  • Low in Saturated Fat
  • Source of Fibre

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