Blueberry Lemon Muffins Recipe

Name: Blueberry Lemon Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup All-purpose Flour; 1 cup Whole Wheat Flour; 1/4 cups Sugar; 1 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1/4 teaspoons Salt; 1 teaspoon Lemon Zest; 2 Tablespoons Butter, Melted; 2 Tablespoons Unsweetened Applesauce; 2 whole Eggs Or Egg Substitute; 6 ounces, weight Lemon Greek Yogurt; 1/4 cups Non-fat Milk; 1 teaspoon Vanilla Extract; 1 cup Blueberries, Fresh Or Frozen; 1 Tablespoon Turbinado Sugar For Sprinkling On Top

Servings: persons

1 cup All-purpose Flour
1 cup Whole Wheat Flour
1/4 cups Sugar
1 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1/4 teaspoons Salt
1 teaspoon Lemon Zest
2 Tablespoons Butter, Melted
2 Tablespoons Unsweetened Applesauce
2 whole Eggs Or Egg Substitute
6 ounces, weight Lemon Greek Yogurt
1/4 cups Non-fat Milk
1 teaspoon Vanilla Extract
1 cup Blueberries, Fresh Or Frozen
1 Tablespoon Turbinado Sugar For Sprinkling On Top

1
Preheat the oven to 400u00b0F. Line 2 muffin pans (18 muffins) with paper liners and lightly spray with cooking spray.
2
Combine flours, sugar, baking powder, baking soda, salt and lemon zest in a medium bowl; set aside.
3
In a separate bowl combine the melted butter, applesauce, eggs, yogurt, milk and vanilla extract. Add to the flour mixture, stirring just until moist. Gently fold in the blueberries.
4
Spoon the batter into 18 muffin tins. Sprinkle turbinado sugar over the tops of the muffins.
5
Bake for 18-20 minutes, until light golden and an inserted toothpick come out clean.
6
Notes:
7
These are not very sweet muffins. Add up to 1/2 cup more sugar for a sweeter muffin.
8
Do not overmix the muffin batter or the muffins become to dense. There should be lumps in the batter.
9
Calories per muffin: 85, Fat: .07, Cholesterol: .01, Sodium: 90, Potassium: 56, Carbs: 16, Fiber: 1.3, Sugar: 5.1, Protein: 3.3

476

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup All-purpose Flour, 1 cup Whole Wheat Flour, 1/4 cups Sugar, 1 teaspoon Baking Powder, and more.

Yes, Blueberry Lemon Muffins 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.

Blueberry Lemon Muffins

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