Blueberry Lemon Yogurt Muffins 👩🍳 Full recipe below, send it to a friend who’d love this!
By: Tasty, Betsy Carter
Ingredients (for 12 muffins)
3 large eggs
⅓ cup sugar (65 g)
½ cup plain greek yogurt (140 g)
¼ cup unsweetened applesauce (65 g)
2 tablespoons honey
1 teaspoon vanilla extract
2 tablespoons lemon zest
¼ cup lemon juice (60 mL)
1 ½ cups whole wheat flour (195 g)
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1 cup blueberry (100 g)
Grease a muffin tin of muffin liners with cooking spray. Set aside.
In a large mixing bowl, whisk together eggs and sugar.
Preheat oven to 350˚F (180˚C).
Add Greek yogurt, applesauce, honey, vanilla extract, lemon zest, and lemon juice. Mix until well combined.
Stir in flour, baking soda, baking powder and salt.
Gently fold in blueberries.
Distribute batter evenly among prepared muffin cups, filling about ¾ of the way full. Top with additional blueberries if desired.
Bake muffins for 20-25 minutes.
Cool muffins in pan for 10 minutes before serving.