Emily Bites · by Emily Bites
Blackberry Vanilla Muffins
NUTRITION · PER SERVING30M COOK
CAL 6%·PRO 8%
CARBS 18G62% OF CAL
2G FIBER0G ADDED0G INTRINSIC9G OTHER7G TOTAL SUGAR
FAT 3G25% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy muffins studded with juicy blackberries and made lighter with Greek yogurt. Perfect for breakfast or a sweet snack.
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Nutrition & ingredients
Ingredients
serves 12- 1 large egg
- 1 (5.3 oz) container nonfat Vanilla Greek yogurt ((I use Dannon Light & Fit Greek))
- ⅓ cup sugar
- 1 tablespoon skim milk
- 1 teaspoon vanilla extract
- 5 tablespoons light butter (melted (I use Land O’Lakes light butter spread with canola oil in the tub))
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups fresh blackberries
At a glance
PER SERVING · TIME 30M
CAL 6%·PRO 8%
CARBS 18G62% OF CAL
2G FIBER0G ADDED0G INTRINSIC9G OTHER7G TOTAL SUGAR
FAT 3G25% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 249mg
- Total sugar
- 7g
- Added sugar
- ≥5g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 107mg
- Calcium
- 24mg
- Iron
- 0.66mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 249MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.