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.