Good 4 ME: Blueberry Yogurt Muffins

BANGOR, Maine (WABI) - Hannaford Registered Dietitian Mary LaVanway has another blueberry recipe for you.

Blueberry Yogurt Muffins

Serves: 12

Ingredients:

• 2 cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 3/4 cup sugar
• 1/2 tsp. salt
• 1 tsp. McCormick® Ground Cinnamon
• 2 eggs
• 1 1/4 cups Too Good® Vanilla Greek Yogurt
• 1/2 stick Hannaford Sweet Cream Unsalted Butter (melted)
• 1 Tbsp. lemon zest
• 1 cup fresh blueberries or Hannaford Frozen Blueberries

Directions:

1. Preheat oven to 375°F and line standard 12 cup muffin tin with cupcake liners.
2. In a medium-sized mixing bowl, combine flour, baking soda, baking powder and salt.
3. In another bowl, combine sugar, yogurt, eggs, melted butter, cinnamon and lemon zest. Beat until thoroughly mixed.
4. Add the dry ingredients to the wet ingredients and mix until just blended. Do not over mix.
5. Gently fold in blueberries then spoon the batter into the lined muffin tin, filling each cup about 2/3 full.
6. Bake for about 15 minutes or until the tops are browned, and a toothpick inserted into the middle comes out clean.
7. Allow to cool in the pan. Remove and serve warm or at room temperature.

Nutritional Information Amount per serving: Calories 190; Total Fat 5 g; Saturated Fat 3 g; Cholesterol 45 mg; Sodium 250 mg; Carbohydrate 31 g; Dietary Fiber 1 g; Sugar 14 g; Added Sugar 13 g; Protein 5 g

Source: Recipe adapted from stonyfield.com