Flipped Blueberry Cupcakes with Vanilla Icing
Serving Size / Yield
- ½ cup Low-fat Vanilla Yogurt
- 3 Tbsp Oil
- 1 Tbsp Fresh Lemon Juice
- 2 Egg Whites
- 1½ cups Flour
- ¾ cup Sugar
- 2 tsp Baking Powder
- 1 tsp Grated Lemon Peel
- ¼ tsp Salt
- 1 cup Frozen Blueberries (No Syrup)
- Vanilla Icing
Combine yogurt, oil, lemon juice, and egg whites in a small bowl.
Make sure to blend well.
Combine the 1 1/2 cups flour, 3/4 cup of sugar, baking powder, lemon peel, and salt in a medium bowl.
Add in frozen blueberries and stir.
Now add yogurt mixture to flour mixture stirring just until dry ingredients are moistened.
Prepare muffin tins with paper cups or by greasing the inside and adding flour on top.
Add batter into the tins evenly.
Bake at 400 degrees in the oven for about 16 to 20 minutes or until muffins are golden brown.
Let cool for 20 minutes.
Remove muffins from the pan. Turn upside down and ice with vanilla icing.