Favorite Lemon Blueberry Muffins

• 份量: 12 servings
• 活動時間: 10 minutes
• 總時間: 28 minutes

食材

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

步驟

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.

營養

• 卡路里: 150 kcal
• 總脂肪: 5 g
• 飽和脂肪: 3 g
• 不飽和脂肪: 2 g
• 反式脂肪: 1 g
• 膽固醇: 38 mg
• 鈉: 146 mg
• 總碳水化合物: 23 g
• 膳食纖維: 2 g
• 總糖: 11 g
• 蛋白質: 4 g