Description
Delicious and healthy Greek Yogurt Lemon Blueberry Muffins, the perfect morning treat or post-workout snack.
Ingredients
Scale
- 1 cup Greek yogurt (plain or vanilla)
- 1 cup blueberries (fresh or frozen)
- 1 lemon (zest and juice)
- 2 large eggs
- 1/2 cup honey or maple syrup
- 1/4 cup coconut oil (melted)
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix the wet ingredients: Greek yogurt, eggs, honey or maple syrup, melted coconut oil, lemon juice and zest in a large bowl.
- Combine the dry ingredients: whole wheat flour, baking soda, baking powder, and salt in a separate bowl.
- Fold the dry mixture into the wet ingredients, then gently toss in the blueberries.
- Fill each muffin cup about 3/4 full with the batter.
- Bake for 18-22 minutes, checking with a toothpick for doneness.
- Cool the muffins in the pan for a few minutes before transferring them to a wire rack.
Notes
Store muffins in an airtight container for up to four days. They can also be frozen for later enjoyment.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg