Blueberry Lemon Muffins
These blueberry muffins are made with whole wheat flour and Greek yogurt. So delicious, no one will guess they're wholesome, too! Recipe yields 9 to 10 standard muffins.
Ingredients
10 servings
Instructions
- Preheat oven to 375°F.
- Line a muffin tin with paper liners or spray with nonstick cooking spray.
- If you have an electric mixer, use it to beat the butter and sugar until light and fluffy (that’s how Deb did it). I mixed the ingredients by hand, with a whisk, since I don’t have an electric mixer.
- Add egg and beat well, then yogurt and zest.
- If you have a sifter, sift together flour, baking powder, baking soda and salt and sift half of dry ingredients over batter. I don’t have a sifter, so I mixed the dry ingredients together in a separate bowl and added it to the bowl of liquid ingredients.
- Mix until combined.
- Sift (or add) remaining dry ingredients into batter and mix just until the flour disappears.
- Gently fold in your blueberries (or whatever fruit you’re using).
- Bake for 25 to 30 minutes, until the tops are golden. Enjoy!
Nutrition per serving
179kcal
💰 Cost Estimate
Total Ingredients
$289.00
$289.00
Per Serving
$29.00/serving
$29.00/serving
🏠 Savings
~$578.00 vs buying!
~$578.00 vs buying!
📋 Price Breakdown (40% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| unsalted butter | 5 tbsp | $82.00 |
| ½ cup sugar | - | - |
| egg | 1 large | $55.00 |
| ¾ cup plain Greek yogurt | - | - |
| ½ teaspoon grated lemon zest | - | - |
| ½ cups whole wheat pastry flour | 1 | $18.00 |
| ½ teaspoon baking powder | 1 | $134.00 |
| ¼ teaspoon baking soda | - | - |
| ¼ teaspoon salt | - | - |
| ¾ cup blueberries | - | - |
*Estimated market prices, may vary by region
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