Cookie and Kate · by Cookie and Kate★ 4.7
Blueberry Lemon Muffins
NUTRITION · PER SERVING35M COOK
CAL 9%·PRO 9%
CARBS 26G61% OF CAL
3G FIBER0G ADDED0G INTRINSIC12G OTHER11G TOTAL SUGAR
FAT 7G35% OF CAL
4G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender blueberry muffins made with whole wheat flour and Greek yogurt for wholesome goodness. Bright lemon flavor complements the fresh blueberries in these satisfying treats.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
View the full recipe on Cookie and Kate →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 5 tablespoons unsalted butter, softened
- 1/2 cup sugar (I used organic turbinado sugar)
- 1 large egg
- 3/4 cup plain Greek yogurt (I used 0% fat plain Chobani yogurt)
- 1/2 teaspoon grated lemon zest
- 1 1/2 cups whole wheat pastry flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup blueberries, fresh or frozen (if frozen, don’t bother defrosting). I suspect any muffin-friendly fruit would be great!
At a glance
PER SERVING · TIME 35M
CAL 9%·PRO 9%
CARBS 26G61% OF CAL
3G FIBER0G ADDED0G INTRINSIC12G OTHER11G TOTAL SUGAR
FAT 7G35% OF CAL
4G SAT3G 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
- 25m
- Sodium
- 104mg
- Total sugar
- 11g
- Added sugar
- ≥10g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 122mg
- Calcium
- 25mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 104MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.