Blackberry Lemon Muffins Recipe – a delicious recipe with Vanilla Yogurt, Oil, Lemon Juice, Egg Whites, All-Purpose Flour, Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In this recipe, there's no need to thaw the frzn Blackberries before adding them.
2
Heat oven to 400F.
3
Spray bottoms only of 12 muffin c. with nonstick cooking spray.
4
In small bowl, combine yogurt, oil, lemon juice and egg whites; blend well.
5
Set aside.
6
Lightly spoon flour into measuring c.; level off.
7
In med bowl, combine flour, 3/4 C sugar, baking pwdr, lemon peel and salt; mix well.
8
Stir in frzn Blackberries.
9
Add in yogurt mix to flour mix; stir just till dry ingredients are moistened.
10
Spoon batter proportionately into sprayed muffin c.. Sprinkle each with 1/2 tsp sugar.
11
Bake at 400F for 16 - 20 minutes or possibly till tops are golden and toothpick inserted in center comes out clean.
12
Immediately remove from pan.
13
Serve hot.
14
High Altitude (above 3500 Ft): No change
790
kcal
Calories
17
g
Fat
126
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1/2 c. Lowfat Vanilla Yogurt, 3 Tbsp. Oil, 1 Tbsp. Fresh Lemon Juice, 2 x Egg Whites, and more.
Yes, Blackberry Lemon Muffins Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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