Ingredients
Scale
- 1 cup Greek yogurt
- 1/2 cup unsweetened almond milk
- 1/3 cup maple syrup or honey
- 1/4 cup mild tasting oil
- 1 large egg
- Zest of 1 lemon
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1 cup fresh or frozen blueberries
- Cooking spray
Instructions
- Preheat your oven to 375°F and prepare a muffin tin by spraying it with cooking spray. Set aside.
- In a large mixing bowl, combine Greek yogurt, almond milk, maple syrup, oil, egg, lemon zest, vanilla extract, baking powder, baking soda, and salt. Mix thoroughly until well blended.
- Gradually add the all-purpose flour, stirring gently until just combined. Be careful not to over mix to keep the muffins tender.
- In a separate small bowl, toss the blueberries with 1 tablespoon of flour, then gently fold them into the muffin batter.
- Using a large cookie scoop, distribute the batter evenly across the 12 muffin openings in the prepared tin.
- Bake in the preheated oven for 20-22 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Once baked, remove from the oven and let the muffins cool in the pan for about 5 minutes before transferring them to a cooling rack.
Notes
Ensure not to over mix the batter to prevent tough muffins.
Using frozen blueberries is okay; just toss them in flour to help prevent sinking during baking.
These muffins can be stored in an airtight container at room temperature for up to three days.
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 7g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.