Sunday, September 20, 2015

Lemon blueberry Greek yogurt muffins

Classic blueberry muffins get a healthier makeover! These lemon blueberry muffins contain Greek yogurt and have no oil or butter. Bet you can't taste the difference!

The muffin fiend is back. That's me, in case I was being too mysterious. Ha!

Addie polished off our last batch of Nutella stuffed chocolate chunk muffins so it was time to bake some more muffins. While I love my daisy dose of chocolate, I can't always eat it every day for breakfast. It was time for a slightly healthier muffin. (Well, at least for me. I did bake up another batch of the Nutella muffins, in case you are wondering.)

Yes, I have made lemon blueberry Greek yogurt muffins before, but this one is different.  The other recipe bakes up 18 muffins and uses 1.5 cups of sugar. It also doesn't contain any whole wheat flour. Even though we're not exactly comparing apples to apples here, this one just seems a little healthier than the other. I haven't calculated the nutritional content so I can't say that with confidence.

Anyway, these muffins were fabulous. The Greek yogurt and applesauce provided a lot of moisture in these muffins, and they didn't soften up too much the next day (I kept mine in the refrigerator). I've been happily eating these for breakfast and my husband has been snacking on them too. While Addie liked these just fine, she much preferred the Nutella muffins. Because you know, chocolate. That's my girl.

Lemon blueberry Greek yogurt muffins
  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup plain Greek yogurt
  • ½ cup granulated sugar
  • ¼ cup unsweetened applesauce
  • 2 Tablespoons honey or maple syrup
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • juice and zest of 1 lemon
  • 1 cup fresh or frozen blueberries (if frozen, do not thaw)
Preheat your oven to 350 degrees F. Generously grease a standard muffin pan and set aside.

In a medium sized bowl, whisk together the flours, baking powder and salt. Set aside.

In a large bowl, mix together the Greek yogurt and sugar until the sugar is dissolved. Add in the applesauce, honey and vanilla until well combined. Add the eggs one at a time until each if fully incorporated before adding the next. Add in the lemon juice and zest and mix well.

Gently fold in the medium bowl with the dry ingredients until a few streaks remain. Fold in the blueberries and mix until just combined. Do not over mix.

Evenly distribute the batter into your muffin pans.

Bake in your preheated oven for 20-22 minutes or until a toothpick inserted in the center comes out clean. Store muffins in an airtight container at room temperature or in the refrigerator. They will keep for a few days. Muffins can also be frozen and thawed.

Yield: 12 muffins

Source: Running with Spoons



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