Ingredients: Whisk; Set Aside: 2 cups all-purpose flour 1 T. baking powder 1/2 t. salt Whisk; Set Aside: 1 cup plain lowfat yogurt 3/4 cup sugar 6 T. unsalted butter, melted 2 eggs, room temperature 1/2 t. imitation maple flavoring Combine: 2 T. all-purpose flour 2 T. sugar Add and Toss: 1 cup fresh blueberries Fold Wet into Dry Mix; Fold in Coated Blueberries. Top with: Choose topping from Muffin Lid list (below) Nutritional Information per Muffin: Calories 443; Total fat 14(g); Calories from fat 29%; Sodium 491(mg); Carb. 70(g)
Directions:1.Spray entire 12-cup muffin pan (inside and the surface between cups) with nonstick spray. A light gray nonstick pan works great. But stay away from dark pans - they overbrown. 2.Preheat oven to 375?. Whisk dry ingredients. Whisk wet ingredients. Set both aside. Rinse fruit. Now gently toss the damp fruit in the flour/sugar mixture until coated. 3.Use a rubber scraper to fold wet ingredients into dry, just until flour is barely visible. Don`t overmix. The batter will be lumpy-that`s okay. Now gently fold in the coated fruit. 4.Fill cups using an ice cream scoop. Use a heaping 1/2 cup batter (about 2 scoops) each. You want the batter mounded above the pan. Stagger muffins so tops don't bake together. 5.Put sugar and streusel toppings on muffins before baking. If using sugar, generously sprinkle top of muffin. For streusel, gently press chunks onto top, leaving 1/4-1/2" border. 6.Bake 20-25 min. in center of oven. They`re done when inserted toothpick comes out clean. (If glazing, brush on glaze; bake additional min.) Let sit 5 min. Remove; cool on rack. |