Low Fat Blueberry Muffins

I've had this Low fat Blueberry Muffin recipe tagged to try for along time, so I finally decided this was the time. I have a favorite blueberry muffin recipe, but I wanted to have a low fat version on hand also. With low fat yogurt and buttermilk, they sounded really good! And they are, but not as good as my tried and true recipe. But I decided to post this because I really liked the vanilla, lemony flavor and ,of course, they are lower in fat. The texture is different because there are no eggs or butter in this recipe. If you are looking for a low fat muffin recipe, this might be the one

for you! If you want to give them a try, here's the recipe, slightly adapted from Taste of Home.

Low-Fat Blueberry Muffins

2 cups flour

1/2 cup sugar

1 Tbs. baking powder

1tsp. baking soda

1/2 tsp grated lemon peel

1 cup blueberries

1 cup vanilla nonfat yogurt

1 cup buttermilk

In a large bowl, combine the flour, sugar, baking powder, baking soda and lemon peel. Gently stir in the blueberries. In a small bowl, combine the yogurt and the buttermilk; stir into dry ingredients until moistened. Batter is thick and I got 14 muffins instead of 12 like the recipe said.

Spoon batter into liners in muffin pans. Bake in a preheated 400 degree oven for 15-20 minutes until a toothpick comes out clean. Cool on a wire rack. Have you ever ever been disappointed after trying a recipe that you really thought you'd love?

UPDATE! This morning, I have to say, the muffins taste better! They are still heavy, but the flavor is more pronounced and just better than last night.