Blueberry Lemon Muffins
Ingredients
-
5
tablespoons
unsalted butter, softened
-
½
cup
sugar
-
1
large
egg
-
¾
cup
plain Greek yogurt
-
½
teaspoon
grated lemon zest
-
1 ½
cups
whole wheat pastry flour
-
1 ½
teaspoons
baking powder
-
¼
teaspoon
baking soda
-
¼
teaspoon
salt
-
¾
cup
blueberries, fresh or frozen
Instructions
- Preheat the oven to 375°F.
- Line a muffin tin with paper liners or spray with nonstick cooking spray.
- Beat the butter and sugar until light and fluffy, then add the egg and mix well.
- Stir in the yogurt and lemon zest.
- Combine the flour, baking powder, baking soda, and salt in a separate bowl.
- Add half of the dry ingredients to the wet mixture and mix until combined.
- Add the remaining dry ingredients and mix until just combined.
- Gently fold in the blueberries.
- Bake for 25 to 30 minutes until the tops are golden.
Nutrition Facts (estimated)
Servings
10 muffins
Calories
150
Total fat
5g
Total carbohydrates
25g
Total protein
3g
Sodium
100mg
Cholesterol
20mg
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