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LEMON BLUEBERRY MUFFINS




Source of Recipe


Country Crock®


List of Ingredients




3 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1-1/4 cups sugar
1 egg
1 tsp. grated lemon peel
1-1/2 cups lowfat vanilla or plain yogurt
1-1/2 cups fresh blueberries
1/2 cup PLUS 2 Tbsp. Shedd's Spread Country Crock ® Spread


Recipe



Preheat oven to 375°. Spray muffin pans with nonstick cooking spray; set aside.

In medium bowl, combine flour, baking powder, baking soda and salt; set aside.

In large bowl, with electric mixer, beat Shedd's Spread Country Crock ® Spread and sugar until light and fluffy, about 1 minute. Beat in egg and lemon peel. With mixer on low, alternately beat in flour mixture and yogurt just until blended, beginning and ending with flour mixture. Gently fold in blueberries. Evenly spoon batter into prepared muffin pans.

Bake 20 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pans and cool completely.