Blueberry Muffin Recipe
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Feasting at Home · by Tonia | Feasting at Home★ 4.8

Blueberry Muffin Recipe

NUTRITION · PER SERVING45M COOK
CAL 16%·PRO 11%
CARBS 41G51% OF CAL
4G FIBER0G ADDED0G INTRINSIC18G OTHER19G TOTAL SUGAR
FAT 16G45% OF CAL
4G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender blueberry muffins lightly sweetened and enhanced with lemon zest, vanilla, and cardamom. A delicious, comforting breakfast or afternoon snack that's gently spiced.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 2 1/2 cups (300 grams) ww pastry flour (use all purpose or 1/2 wheat 1/2 white)
  • 1/2 to 3/4 cup (100 to 150 grams) sugar (see notes)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoon cardamom (optional or use 1 teaspoon cinnamon)
  • 1/2 teaspoon salt
  • 2/3 cup olive oil (or a more neutral oil if preferred)
  • 2 eggs, room temperature
  • 1 cup Greek yogurt
  • 2 teaspoons vanilla
  • 1/4 cup milk (plant based is fine if preferred)
  • 2 teaspoons lemon zest
  • 1 1/2 cups (220 grams) blueberries, fresh or frozen (do not thaw-*see notes)
  • 1/4 cup flour (use a gluten free blend if desired)
  • 1/4 cup sugar, coarse or regular
  • 2 tablespoons coconut oil or butter
  • pinch of salt
  • pinch of cardamom
PREP
20M
SODIUM
202MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.