Eat Yourself Skinny · by Kelly Gellner★ 5.0 (1)
Lemon Blueberry Yogurt Muffins
NUTRITION · PER SERVING30M COOK
CAL 8%·PRO 10%
CARBS 29G68% OF CAL
3G FIBER12G OTHER14G TOTAL SUGAR
FAT 5G27% OF CAL
3G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender, moist muffins with bright lemon flavor and juicy blueberries, made with Greek yogurt for moisture. Perfect for breakfast or an afternoon snack.
dessertamericanbaked good🥧 baking dish🔥 ovenvegetarian
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 cup whole wheat pastry flour
- 3/4 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup cane sugar + more for sprinkling
- 1 lemon (zest + juice)
- 2 eggs
- 3/4 cup plain Greek yogurt
- 1/4 cup salted butter (melted and cooled)
- 2 tsp vanilla extract
- 1 1/2 cups blueberries
- 1-2 tsp flour (to coat the blueberries)
At a glance
PER SERVING · TIME 30M
CAL 8%·PRO 10%
CARBS 29G68% OF CAL
3G FIBER12G OTHER14G TOTAL SUGAR
FAT 5G27% OF CAL
3G 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
- 197mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 123mg
- Calcium
- 26mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 197MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.