Eggless Blueberry Lemon Muffins

Today I stared at the huge Costco sized box of Meyer lemons on my counter for about 10 minutes, trying to figure out a new egg-less way of turning them into a delicious treat for Simon and Jonah. Then I opened the fridge and saw the equally huge carton of blueberries that Kyle bought last night. So I decided to marry them into a delicious muffin....but really, who are we kidding, a muffin is basically a less guilty way of eating a cupcake. I just feel better about myself if I track 1 muffin on my weight watchers online chart instead of 1 cupcake. Either way, these are super moist, light and only 4 weight watchers points! I am so looking forward to having one tomorrow morning with my coffee. Heaven.

Ingredients
Approximately 3 WW points each

2 1/2 cups of cake flour
1/2 cup sugar (or Splenda, which I had run out of)
1 1/2 teaspoons of baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Juice of 4 Meyer lemons
1 1/2 cups of milk (Whatever you have is fine)
1/2 cup melted butter
Zest of 2 lemons
1 tablespoon vanilla
2 tablespoons of fat free Greek yogurt
1 1/2 cups of Blueberries (I used fresh ones but frozen would be fine)

Using a small ice cream scoop ensures proper serving and proportion

Preheat the oven to 350 degrees.

Whisk all the dry ingredients in one large bowl. Add all the wet ingredients to the dry ones and then using a wooden spoon fold together until well combined. Using an ice cream scoop (for proper proportion) scoop into muffins tins (either lines with paper or greased with olive oil spray).

Bake for 25 minutes, but check on them at the 20 minute mark to make sure they don't over cook. They are ready when the sides are golden brown. Makes 15 muffins.