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Blueberry Lemon Yogurt Muffins

by Betsy Carter featured in 5 Delicate & Warm Muffin Recipes

Inspired by runningwithspoons.com

Ingredients

for 12 muffins

  • cooking spray
  • 3 large eggs
  • ⅓ cup
    sugar (65 g)
  • ½ cup
    plain greek yogurt (140 g)
  • ¼ cup
    unsweetened applesauce (65 g)
  • 2 tablespoons
    honey
  • 1 teaspoon
    vanilla extract
  • 2 tablespoons
    lemon zest
  • ¼ cup
    lemon juice (60 mL)
  • 1 ½ cups
    whole wheat flour (195 g)
  • 1 teaspoon
    baking soda
  • ½ teaspoon
    baking powder
  • 1 teaspoon
    salt
  • 1 cup
    blueberry (100 g)
    Calories 110
    Fat 1g
    Carbs 20g
    Fiber 1g
    Sugar 10g
    Protein 4g

Estimated values based on one serving size.

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Preparation

  1. Grease a muffin tin of muffin liners with cooking spray. Set aside.
  2. In a large mixing bowl, whisk together eggs and sugar.
  3. Preheat oven to 350˚F (180˚C).
  4. Add Greek yogurt, applesauce, honey, vanilla extract, lemon zest, and lemon juice. Mix until well combined.
  5. Stir in flour, baking soda, baking powder and salt.
  6. Gently fold in blueberries.
  7. Distribute batter evenly among prepared muffin cups, filling about ¾ of the way full. Top with additional blueberries if desired.
  8. Bake muffins for 20-25 minutes.
  9. Cool muffins in pan for 10 minutes before serving.
  10. Enjoy!
 

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