2 cups Unsifted all-purpose flour
2/3 cup Sugar
1 teaspoon Baking powder
1 teaspoon Baking soda
1/2 teaspoon Salt
Pinch of ground cloves (optional)
2 cups Fresh or frozen blueberries
1/4 cup (1/2 stick) butter or margarine
1 8-ounce container plain low-fat yogurt
1 large Egg
2 teaspoon Grated lemon rind
1 teaspoon Lemon extract
1 teaspoon Vanilla extract
Heat oven to 375-F. Grease twelve 3-inch muffin-pan cups. In large bowl, combine flour, sugar, baking powder, baking soda, and salt; add cloves, if desired. Add blueberries and toss to coat with flour mixture; set aside.
In medium-size microwave-safe howl, microwave butter on medium (50 percent), 10 to 15 seconds, or until melted. Cool slightly, then add yogurt, egg, lemon rind, and lemon and vanilla extracts; beat until blended.
Stir yogurt mixture into flour-berry mixture just until blended and dry ingredients are moistened- do not overmix. Divide batter among muffin-pan cups. Bake 20 to 25 minutes or until muffins spring back when gently pressed with fingertip. Cool in pan on wire rack 5 minutes. Remove muffins from cups and serve warm.
Makes 12 3-inch muffins
Nutrition information per muffin- protein: 4 grams; fat: 4 grams; carbohydrate 32 grams; fiber: 1 gram; sodium 238 milligrams; cholesterol: 26 milligrams; calories: 161.