Lemon Blueberry Yogurt Muffins

Lemon Blueberry Yogurt Muffins

You will need:

  • 500g pkt Betty Crocker® 97% Fat Free Blueberry Muffins Mix
  • 3/4 cup water
  • 1 egg, lightly beaten
  • ½ cup low fat natural yogurt
  • 3 teaspoons finely grated lemon rind
  • lemon curd, to serve
  • low fat natural yogurt, extra, to serve
40 Mins

Follow these basic steps

  1. Preheat oven for 10 minutes at 180°C/350°F (160°C fan-forced oven). Lightly grease a non-stick 12-cup (1/3 cup) regular muffin pan.
  2. Stir Muffin Mix, water, egg, yogurt and lemon rind in a medium bowl until just combined. Spoon batter into muffin pan, filling each cup about 2/3 full.
  3. Snip corner of Blueberry Pouch. Insert tip of pouch into the centre of muffin mixture and squeeze gently to add a small amount of berries. Divide berries evenly between each muffin cup. Using a skewer, swirl the berries through the batter.
  4. Bake for 15-20 minutes* or until golden and tops spring back when lightly touched in the centre. Cool in pan for 5 minutes, then remove and cool on a wire rack. Cut tops off cooled muffins. Spread bases with a little lemon curd and an extra dollop of yogurt. Replace tops and serve.
  5. The addition of low fat natural yogurt and lemon curd will increase the fat content of the muffins.
  6. Tips from the Betty Crocker® Kitchen
  7. For even higher muffin tops, in Step 2, before adding blueberries, beat batter with an electric mixer on LOW speed for 2 minutes. Bake as directed.
  8. Variation: Use a texas muffin pan to make six jumbo muffins. Bake for 25-30 minutes or until golden and tops spring back when lightly touched in the centre.

* Australian Standard Measuring Cup used.