Lemon Blueberry Yogurt Muffins

• 분량: 12 servings
• 활동 시간: 10 minutes
• 총 시간: 30 minutes

재료

1 cup whole wheat pastry flour

3/4 cup all-purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 cup cane sugar + more for sprinkling

1 lemon (zest + juice)

2 eggs

3/4 cup plain Greek yogurt

1/4 cup salted butter (melted and cooled)

2 tsp vanilla extract

1 1/2 cups blueberries

1-2 tsp flour (to coat the blueberries)

방향

Prepare oven. Preheat oven to 425 degrees F. Line a standard 12-cup muffin pan with paper liners or lightly coat with nonstick spray.

Mix dry ingredients. In a medium bowl, whisk together the flours, baking powder, baking soda and salt. Set aside.

Make lemon sugar. In a small bowl, combine the cane sugar and freshly grated lemon zest. Using your fingertips, rub the zest into the sugar for about 30 to 60 seconds, until the sugar becomes slightly damp and fragrant.

Mix wet ingredients. In a large bowl, whisk together the eggs, Greek yogurt, lemon sugar mixture, melted butter, lemon juice and vanilla. Mix until smooth and well combined.

Combine the batter. Pour the wet ingredients into the dry ingredients and gently mix with a spatula until just combined. Be careful not overmix, as this can create dense muffins.

Fold in the blueberries. Toss the blueberries with 1 to 2 teaspoons of flour and gently fold them into the batter.

Bake the muffins. Divide the batter evenly among 12 muffin cups and sprinkle with a little cane sugar. Bake in the oven at 425 degrees F for 5 minutes. Without opening the oven door, reduce the temperature to 350 degrees F and continue baking for 12 to 15minutes, or until a toothpick inserted in the center comes out clean.

Let the muffins cool. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

영양 정보

• 1회 제공량: 1 muffin
• 칼로리: 178 kcal
• 지방 전체: 5 g
• 포화 지방: 2.6 g
• 콜레스테롤: 41.4 mg
• 나트륨: 119 mg
• 탄수화물 전체: 29.1 g
• 식이섬유: 2.1 g
• 총 당류: 14.7 g
• 단백질: 4.7 g