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Blueberry Lemon Muffins

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by: Alida's Kitchen






These healthy muffins are made with yogurt, oats, and an abundance of fresh blueberries. The blueberry lemon combination is classic.




ingredients

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serves: 12

1 cup whole wheat pastry flour

1 cup quick cooking oats

1/2 cup brown sugar (packed)

1 teaspoon baking powder

1 teaspoon baking soda

1 cup nonfat plain yogurt

1/4 cup canola oil

1 egg

1 teaspoon vanilla extract

1 cup blueberries

1 teaspoon lemon zest (from 1 lemon)

Nutrition Facts
Blueberry Lemon Muffins

Servings Per Recipe: 12

Amount per Serving

Calories: 160

  • Total Fat: 5.8 g
  •     Saturated Fat: 0.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 14 mg
  • Sodium: 129.3 mg
  • Total Carbs: 24.4 g
  •     Dietary Fiber: 2.1 g
  •     Sugars: 11.9 g
  • Protein: 4 g
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preparation

4c6abe3e614400a20d0bcbf777a5b0758f2e6443.jpg 1.  Preheat oven to 425F degrees.

2.  Prepare 12-cup regular muffin pan with cooking spray or liners.

3.  Whisk together flour, oats, brown sugar, baking powder, baking soda in a large bowl.

4.  In a small bowl, mix together yogurt, oil, egg and vanilla.

5.  Pour yogurt mixture into center of dry ingredients; stir until just blended. Do not over mix.

6.  Fold in blueberries and lemon zest. (Note: batter is thick)

7.  Divide batter evenly between prepared muffin cups. Bake 12-14 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes in pan, then remove from muffin pan and cool completely on wire rack.

Cooks' note:
You can use all-purpose flour in place of the whole wheat pastry flour.

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