Recipe Round-up: Lemon and Wild Blueberry Muffins

These are great muffins to make ahead and freeze if you want to. We were a bit skeptical when we were in the process of making these, but they ended up being a great breakfast!

Lemon & Wild Blueberry Muffins 
Prep time: 10 min. + 20 min. cooling
Cook time: 18 min.
Makes: 12 servings

1 1/4 c. all-purpose flour
1/2 c. white whole wheat flour (we just used whole wheat flour)
1/2 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1 container (6 oz) fat-free lemon yogurt
1/4 c. canola oil
1 lg. egg
2 tsp. lemon zest (after actually following this, we'd recommend using about half. No more than 1 1/2 tsp.)

2 Tbs. fresh lemon juice

1/2 c. frozen wild blueberries (Package doesn't have to say "wild"- I just used the standard Wal-Mart, freezer isle bag of blueberries).

1. Preheat the oven to 375F. Line a 12-cup muffin tin with paper liners or coat with cooking spray.

2. Whisk together the flours, sugar, baking powder, baking soda, and salt in a medium bowl. Combine the yogurt, oil, egg, lemon zest, and lemon juice in a small bowl. Pour the yogurt mixture into the flour mixture and mix until just blended-do not over mix. Fold in the frozen blueberries, taking care not to smash them.

3. Divide the batter among the muffin cups. Bake for 16 to 18 mins, or until a toothpick inserted in the center of the muffin comes out clean. Let the muffins cool in the pan for 5 minutes before transferring to a rack to cool completely.

Make it a meal: Serve with an omelet made in a nonstick pan with 1 whole egg, 1 egg white, 1/2 c. chopped onion, 1/2 c. sliced mushrooms (we don't particularly like mushrooms, so we'd be more likely to add spinach, or tomatoes). Also add 1 c. low-fat milk. OR you can just have 2 muffins and a glass of milk with a bunch of strawberries (sans sugar).

Nutritional Info:

Serving Size: 1 serving= 1 muffin

Calories: 150

Total fat: 5g

Saturated fat: 0.5g

Sodium: 250mg

Carbs: 24g

Dietary fiber: 1g

Protein: 3g

Calcium 8%