Limelight Blueberry Muffins

Preheat oven to 350. Put cupcake liners in 12 muffin cups.

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 the center of the mixture.

Combine sour cream and next 7 ingredients (thru yogurt) in separate bowl; stir with a whisk. Add sour cream mixture to flour mixture; stir just until moist. Spoon the batter evenly into 12 muffin cups. 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 pan for 10 minutes, and then remove from pan.

NOTE: This is in the May 2009 Cooking Light. The flavor is simply wonderful, although they did not ‘brown’ like I am used to muffins doing. I did sift my flour because is said ‘lightly spoon’ and I did use 1 ¾ cups. Also, next time I think I’ll stir the blueberries in the mixture rather than sprinkling them across the top. I could not find any plain low-fat yogurt, so I used fat free. With the information given (225 calories, 7.7 g fat, .8 g fiber), each muffin is 5 points (if you do weight watchers). And that is regardless of using low fat or fat free yogurt.