Ridiculously Easy Lemon Blueberry Mini Cupcake-ish Muffins

Kind of like a cross between a muffin and a cupcake but no eggs, no butter, almost no fat (ok-like one gram), really.

Ingredients:

1 box lemon cake mix (I used Betty Crocker Super Moist)
1 ½ cups nonfat Greek yogurt
1 cup blueberries (fresh or frozen, thawed)

Directions:

Put the cake mix into a large mixing bowl and add Greek yogurt and stir until completely blended into a uniform thick doughy batter. Fold in the blueberries. Spray mini muffin tins with cooking spray and spoon in the batter (even better, less messy- use a small scooper) to make 36 mini muffins. Bake at 350 for about 20-25 minutes or until a toothpick comes out clean.

Makes 3 dozen

Serving size 1 mini-muffin Calories 63 Protein 1 g Carbs 12 g Sugar 7 g Fiber < 1g Fat 1g Saturated fat <1 g Sodium 12 mg