Delicious and nut-free, these muffins combine the tartness of lemon yogurt with sweet blueberries to make a delightful snack or dessert.
Special diets: Vegetarian | nuts-free |
️Allergens: not vegan | gluten | lactose | eggs | soy |
⏱ 44 mins – easy
🍽 12 servings – 186 kcal per serving
|
Serving
87g |
Fat
5g |
Sat. fat
2g |
Sodium
251mg |
|
Carbs
31g |
Fibers
1g |
Sugars
14g |
Proteins
3g |
INGREDIENTS
- 2 cups all-purpose flour
- ½ cups granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup lemon yogurt
- ½ tsp salt
- ¼ cup butter
- 1 egg
- 2 tsp lemons
- 1 tsp vanilla extract
- 2 cups blueberries
- ½ oz cooking spray
TOOLS
- 1 zester
- 1 microwave
- 2 bowls
- 1 large bowl
- 1 muffin tin
- 1 oven
- 1 whisk
- 1 spatula
STEPS
Zest lemons.
Microwave butter in a bowl on low heat for 1 minute.
Combine all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a bowl with a whisk to get a flour mixture.
Crack an egg in a large bowl and whisk. Stir in lemon zest, melted butter, lemon yogurt, vanilla extract, and blueberries with a spatula. Add the flour mixture to the bowl and mix to get muffin mixture.
Spray the muffin tin with cooking spray, then divide the muffin mixture into it 2/3 full.
Preheat the oven to 400°F for 12-15 minutes.
Put the muffin tin in the oven and bake for 25 minutes.
Set the muffin tin aside for 5 minutes, then remove blueberry and lemon muffins from the tin.
It’s ready to be served !
