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.