Favorite Blueberry Yogurt Muffins

• servings: 12 servings
• active time: 10 minutes
• total time: 26 minutes

Ingredients

1½ cups white whole wheat flour (or ¾ each whole wheat and all-purpose flour)

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup whole-milk blueberry yogurt (or plain Greek or regular yogurt)

¼ cup honey (or maple sryup)

¼ cup unsalted butter (melted and slightly cooled)

2 eggs (lightly beaten)

1 teaspoon vanilla extract

1 cup blueberries (fresh or frozen)

1 tablespoon fresh lemon zest (optional; or 1 teaspoon cinnamon)

Directions

Preheat the oven to 375 degrees F. Grease a 12-cup standard muffin pan with nonstick spray.

In a medium bowl, stir together the flour, baking powder, baking soda, and salt.

In another bowl, stir together the yogurt, honey, butter, eggs, and vanilla.

Gently stir the yogurt mixture into the flour mixture.

Add the blueberries and lemon zest or cinnamon, if using, stirring gently to combine.

Divide batter among the prepared muffin tin, using about ¼ cup batter in each cup.

Bake for 16-18 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out clean. Remove from oven, then transfer muffins to a wire rack to cool fully.

Nutrition

• Serving Size: 1 muffin
• Calories: 136 kcal
• Total Fat: 5 g
• Saturated Fat: 3 g
• Unsaturated Fat: 1.3 g
• Trans Fat: 0.2 g
• Cholesterol: 40 mg
• Sodium: 150 mg
• Total Carbohydrate: 19 g
• Dietary Fiber: 2 g
• Total Sugars: 8 g
• Protein: 4 g