Breakfast

Favorite Lemon Blueberry Muffins

Name: Favorite Lemon Blueberry Muffins
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 12 servings
Ingredients: ¾ cup all-purpose flour; ¾ cup whole wheat flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ¾ cup plain whole-milk Greek yogurt; ⅓ cup honey (or maple syrup); ¼ cup unsalted butter (melted and slightly cooled); 2 eggs (lightly beaten); 1 teaspoon pure vanilla extract; 2 tablespoons lemon zest; 2 cups blueberries

12 servings

portionen

10 minutes

aktive zeit

28 minutes

gesamtzeit

Kochen beginnen

Zutaten

¾ cup all-purpose flour

¾ cup whole wheat flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

¾ cup plain whole-milk Greek yogurt

⅓ cup honey (or maple syrup)

¼ cup unsalted butter (melted and slightly cooled)

2 eggs (lightly beaten)

1 teaspoon pure vanilla extract

2 tablespoons lemon zest

2 cups blueberries

Anweisungen

Preheat oven to 375 degrees F and grease a 12-cup muffin tin with nonstick spray (or parchment liners).

Add the flours, baking powder, baking soda, and salt to a medium bowl. Stir.

Stir in the yogurt, honey, butter, eggs, vanilla, and lemon zest. Gently stir in the blueberries. (The batter will be thick.)

Divide the batter among the prepared muffin tin, using about 1/4 cup batter in each cup.

Bake for 18-20 minutes, or until golden brown around the edges and a cake tester inserted into the center comes out cleanly.

Let cool in the pan for a minute or so, then run a paring knife around the edges. Transfer to a wire rack and let cool fully.

Nährwertangaben

Portionsgröße

Kalorien

150 kcal

Gesamtfett

5 g

Gesättigtes Fett

3 g

Ungesättigtes Fett

2 g

Transfett

1 g

Cholesterin

38 mg

Natrium

146 mg

Gesamtkohlenhydrate

23 g

Ballaststoffe

2 g

Zucker insgesamt

11 g

Eiweiß

4 g