Description
Delicious healthy lemon blueberry muffins made with greek yogurt! They are so fluffy and burst with flavour thanks to the fresh blueberries and lemon.
Ingredients
Scale
- 1 cup all purpose flour
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 1/2 cup plain greek yogurt (I use the 0% fat)
- zest of 1 lemon
- juice of 1 lemon
- 1/4 cup coconut oil
- 1/2 cup maple syrup
- 3/4 cup blueberries
Instructions
- Preheat your oven to 375F and prepare your muffin pan
- In a bowl, mix in all your dry ingredient and set aside
- In a separate bowl, mix the lemon zest and maple syrup
- Add the eggs one at a time, followed by the greek yogurt and lemon juice
- Fold in the dry ingredients (do not over mix!)
- Add the coconut oil, and once incorporated to the batter, stir in the blueberries
- Fill 2/3 of each muffin cup and bake for 18-20 minutes (or until a toothpick comes out clean)
- Let them cool before taking them out of the pan
Notes
Tip: to avoid having your blueberries sink down at the bottom of the muffins, coat them in a bit of flour before adding them to the batter
Store the muffins in the fridge for up to 5 days
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Muffins
Nutrition
- Serving Size: 1 muffin