Bobby's (Deen) Lighter Blueberry Muffins

(Courtesy of Paula Deen)

Ingredients:

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 Butter; Cut Into Pieces
1/2 Cup Fat-Free Milk
1/2 Cup Low-Fat (2%) Greek Yogurt
1 Large Egg
1 Tablespoon Grated Lemon Zest (About 2 Lemons)
1 Cup Fresh or Frozen Blueberries (Used Fresh)

Directions:

Preheat oven to 400 degrees.  Spray a 12- cup muffin tin with non-stick spray or line with paper liners.

Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl.  Cut in the butter until the mixture is crumbly.

Whisk the milk, yogurt, egg, and lemon zest in a large bowl.  Add the milk mixture to the flour mixture until just blended.  Stir in blueberries.

Spoon the batter into the muffin cups, filling each about two-thirds full.  Bake until muffins are golden and a toothpick inserted into the center comes out clean, about 20 minutes.  Cool in the pan on a rack.  Remove the muffins from the pan and cool completely on the rack

Test Kitchen Tip:
If using frozen blueberries, there is no need to thaw first.  Simply stir the frozen berries into the batter.

Servings 12; Calories: 168

Note:  I got 18 muffins from this recipe.

This recipe was absolutely delicious!!!!

Creamy Blueberry Chicken Salad 

(From Cooking Light Magazine)

Ingredients

1/2 Cup Thinly Sliced Red Onion
1/3 Cup Diced Celery
1/4 Cup Torn Fresh Basil
12 Ounces Shredded Skinless, Boneless Rotisserie Chicken (About 3 Cups)
1/2 Teaspoon Kosher Salt, Divided
1/2 Cup Plain 2% Reduced-Fat Greek Yogurt
2 1/2 Tablespoons Fresh Lemon Juice, Divided
1 Tablespoon Honey
2 Cups Fresh Blueberries
1 (5-Ounce) Package Baby Arugula
2 Teaspoons Extra-Virgin Olive Oil
1/4 Teaspoon Freshly Ground Black Pepper

Directions

1.  Combine first 4 ingredients in a medium bowl; sprinkle with 1/4 teaspoon salt.

2.  Combine yogurt, 1 tablespoon lemon juice, and honey in small bowl, stirring with a wisk.

3.  Add yogurt mixture to chicken mixture; toss to coat; gently stir in blueberries.

4.  Place arugula, remaining 1 1/2 tablespoons lemon juice, oil, remaining 1/4 teaspoon salt, and
pepper in a bowl; toss to coat.

5.  Divide arugula mixture evenly among 6 plates; top each serving with about 1/4 cup chicken mixture.

Serves 6; Calories: 188; Fat: 8.5g; Protein: 16g; Carb: 13g; Fiber: 2g

Notes:  I used mixed baby greens, local honey, and cut way back on the red onion amount.