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Country Kitchen
August 7, 2013 Previous Recipe | Next Recipe
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Low-Fat Blueberry Lemon Muffins
Blueberry Cake
Blueberry Tea Biscuits
Blueberry Energy Shake
Blueberry Pancakes
Blueberry Sorbet
Blueberry Baskets
Blueberry Cookies
Low-Fat Blueberry Lemon Muffins

1 ½ cups flour
½ cup yellow cornmeal
1/3 cup sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon grated lemon peel
1 cup blueberries
8 ounces lemon yogurt
¼ cup nonfat milk
1 egg
2 tablespoons vegetable oil

Preheat over to 425 F. Coat a 12-muffin tin with nonstick cooking spray. In a large bowl, stir flour, cornmeal, sugar, baking powder, lemon peel, baking soda and salt until mixed. Stir in blueberries. In a small bowl, whisk remaining ingredients until blended. Add to flour mixture and stir until just moistened. Drop batter into tin, filling each two-thirds full. Bake 15 minutes or until golden brown.





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