blueberry muffins


by: God Save the Quinoa



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serves: 24

1.5 cups + 2 Tablespoons cake flour

2 teaspoons baking powder

1 teaspoon salt

1 cup non-fat Greek yogurt (I used Fage)

1 cup granulated sugar

3 large eggs

2 large Zest of lemons

1/2 cup canola oil

2 tablespoons fresh lemon juice

1.5 cups frozen blueberries

3/4 powdered sugar

2 tablespoons fresh lemon juice

Nutrition Facts
blueberry muffins

Servings Per Recipe: 24

Amount per Serving

Calories: 124

  • Total Fat: 5.4 g
  •     Saturated Fat: 0.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 23.6 mg
  • Sodium: 111.4 mg
  • Total Carbs: 17.1 g
  •     Dietary Fiber: 0.6 g
  •     Sugars: 8.8 g
  • Protein: 2.2 g

how is this calculated?

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1.  • Pre-heat oven to 400 degrees F

2.  • Spray a mini-Bundt pan with non-stick spray. (If making cupcakes, spray cupcake pan with non-stick spray and line each tin with paper liners).

3.  • In a large bowl whisk together 1.5 cups cake flour, baking powder, and salt. Set aside.

4.  • Use an electric mixer to whip sugar and eggs together.

5.  • Next, zest 2 whole lemons then add lemon zest, Greek yogurt, canola oil, and fresh lemon juice to the egg and sugar mixture. Stir until well combined.

6.  • Add dry ingredients to the wet mixture and stir until all ingredients are well combined.

7.  • In a separate bowl toss frozen blueberries and 2 Tbs cake flour until blueberries are coated in flour, then fold blueberries into muffin batter.

8.  • Using a large spoon, scoop batter into each mini-Bundt cup so that each cup is 3/4 full. (If making cupcakes, fill each cup all the way to the top).

9.  • Bake in oven at 400 degrees F for 10 minutes. After 10 minutes, leave muffins in over and reduce heat to 350 degrees F. If cooking mini-Bundts, cook muffins for an additional 5 minutes. If making cupcakes, cook muffins for an additional 10-11 minutes. Remove from oven when tops turn golden brown and toothpick comes out clean. Set aside.

10.  • While muffins are cooling make the lemon glaze. To do this, use an electric mixer to combine powdered sugar and fresh lemon juice. Mix until fully combined and no lumps of powdered sugar exist.

11.  • Remove muffins from trays. (Be careful when doing this because muffins and tins will still be warm). Using the back of a large spoon, gently brush lemon glaze over the top of each muffin and spread evenly. NOTE: you will lightly glaze each muffin. (You will use less than half of the lemon glaze).

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