Ingredients

The following ingredients have 10 Servings
  • 5 tablespoons unsalted butter, softened
  • 1/2 cup sugar (I used organic turbinado sugar)
  • 1 large egg
  • 3/4 cup plain Greek yogurt (I used 0% fat plain Chobani yogurt)
  • 1/2 teaspoon grated lemon zest
  • 1 1/2 cups whole wheat pastry flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup blueberries, fresh or frozen (if frozen, don’t bother defrosting). I suspect any muffin-friendly fruit would be great!

Instruction

  • Preheat oven to 375°F.
  • Line a muffin tin with paper liners or spray with nonstick cooking spray.
  • If you have an electric mixer, use it to beat the butter and sugar until light and fluffy (that’s how Deb did it). I mixed the ingredients by hand, with a whisk, since I don’t have an electric mixer.
  • Add egg and beat well, then yogurt and zest.
  • If you have a sifter, sift together flour, baking powder, baking soda and salt and sift half of dry ingredients over batter. I don’t have a sifter, so I mixed the dry ingredients together in a separate bowl and added it to the bowl of liquid ingredients.
  • Mix until combined.
  • Sift (or add) remaining dry ingredients into batter and mix just until the flour disappears.
  • Gently fold in your blueberries (or whatever fruit you’re using).
  • Bake for 25 to 30 minutes, until the tops are golden. Enjoy!