I’m putting both the regular recipe and the one I have altered for my diabetic Hubby on the page. The alterations for a diabetic muffin are the changes in ( ). So please don’t add both 1 cup lemon yogurt and 1 cup fat free lemon yogurt. It is just 1 cup of lemon yogurt. K?
1/2 cup oil
1 cup lemon yogurt (fat free lemon yogurt)
The grated rind from 1 lemon
2/3 cup sugar (1/2 cup Splenda Sugarblend)
2 cups flour
1/2 tsp Baking Soda
1 1/2 tsp Baking Powder
1 cup Blueberries
Beat eggs, oil, sugar and yogurt. Add lemon peel and mix well. Mix dry ingredients in separate bowl. Slowly add them to yogurt mixture. Then with a wooden spoon, gently fold in berries.
Spray muffin tin or tin with liners with Pam. Bake at 375 degrees (F) for 25-35 minutes or until lightly browned and done.
**Note** If blueberries are very big snip them in half.
Makes about a dozen.