Blueberry Lemon Muffins


by: Alida's Kitchen

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


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

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

how is this calculated?

Download Nutrition Facts Widget Code


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.

related recipes