Favorite Lemon Blueberry Muffins

• porcje: 12 servings
• czas aktywny: 10 minutes
• całkowity czas: 28 minutes

Składniki

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

Wskazówki

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.

Wartości Odżywcze

• Kalorie: 150 kcal
• Tłuszcz Całkowity: 5 g
• Tłuszcz Nasycony: 3 g
• Tłuszcz Nienasycony: 2 g
• Tłuszcz Trans: 1 g
• Cholesterol: 38 mg
• Sód: 146 mg
• Węglowodany Całkowite: 23 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 11 g
• Białko: 4 g