INGREDIENTS
5 tablespoons unsalted butter, softened
½ cup sugar (I used organic turbinado sugar)
1 large egg
¾ cup plain Greek yogurt (I used 0% fat plain Chobani yogurt)
½ teaspoon grated lemon zest
1½ cups whole wheat pastry flour
1½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup blueberries, fresh or frozen (if frozen, don’t bother defrosting). I suspect any muffin-friendly fruit would be great!
INSTRUCTIONS
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.
