Eat Yourself Skinny · by Kelly Gellner★ 5.0 (3)
Lemon Blueberry Blender Muffins
NUTRITION · PER SERVING30M COOK
CAL 11%·PRO 20%
CARBS 13G24% OF CAL
3G FIBER1G OTHER9G TOTAL SUGAR
FAT 16G64% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist and fluffy lemon blueberry muffins made with almond flour, Greek yogurt, and honey. Quick to prepare in a blender and naturally lighter than traditional muffins.
dessertamericanbaked good⚙️ food processor🥣 mixer🔥 oven🌀 blendergluten freevegetarian
View the full recipe on Eat Yourself Skinny →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1/2 cup plain Greek yogurt
- 3 eggs
- Juice of 1 lemon
- 2 tsp. lemon zest
- 1/4 cup honey*
- 1 tsp. vanilla extract
- 3 cups almond flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup blueberries (fresh or frozen)
At a glance
PER SERVING · TIME 30M
CAL 11%·PRO 20%
CARBS 13G24% OF CAL
3G FIBER1G OTHER9G TOTAL SUGAR
FAT 16G64% OF CAL
2G SAT14G 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
- 5m
- Cook
- 25m
- Sodium
- 127mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 249mg
- Calcium
- 100mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 127MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.