Limelight Blueberry Muffins

"I'm fond of the flavor combination of berries and lime. So I decided to add fresh lime juice and rind to my blueberry muffins and loved it! Lime adds a little tartness that complements the sweetness of the fresh blueberries." —Jenna Baldwin, Mesa, Ariz.

Yield: 12 muffins (serving size: 1 muffin)

Ingredients

• 7.9  ounces  all-purpose flour (about 1 3/4 cups)
• 1  cup  sugar
• 2  teaspoons  baking powder
• 1/4  teaspoon  salt
• 1/2  cup  light sour cream
• 1/3  cup  canola oil
• 1  teaspoon  grated lime rind
• 2  tablespoons  fresh lime juice
• 1  teaspoon  vanilla extract
• 2  large egg whites
• 1  large egg
• 1  (6-ounce) container plain low-fat yogurt
• Cooking spray
• 1  cup  fresh blueberries

Preparation

1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl; make a well in center of mixture.

3. Combine sour cream and next 7 ingredients (through yogurt) in a bowl; stir with a whisk. Add sour cream mixture to flour mixture; stir just until moist. Spoon batter evenly into 12 muffin cups coated with cooking spray. Sprinkle blueberries evenly over tops of muffins. Bake at 350° for 25 minutes or until muffins spring back when touched lightly in center. Cool in pans 10 minutes on a wire rack; remove from pan. Serve warm or at room temperature.

Nutritional Information

Calories:

225

Fat:

7.7g (sat 1.3g,mono 3.8g,poly 1.9g)

Protein:

4.7g

Carbohydrate:

34.5g

Fiber:

0.8g

Cholesterol:

19mg

Iron:

1.1mg

Sodium:

166mg

Calcium:

74mg