Easy Blueberry Muffins
Try this Easy Blueberry Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 1 egg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- 1 cup fresh blueberries
- 1/2 cup plain greek yogurt
- 1-1/4 cups all-purpose flour plus 2 tablespoons for coating berries)
- 1 cup sugar (i use whey low brand)
- zest from one large lemon
- Carbohydrate 2.71965062383238 g
- Cholesterol 0.697569443339853 mg
- Fat 3.60658562909721 g
- Fiber 0.299277789584825 g
- Protein 0.678707568537226 g
- Saturated Fat 0.354495590446106 g
- Serving Size 1 1 Serving (33g)
- Sodium 16.2405346932447 mg
- Sugar 2.42037283424755 g
- Trans Fat 0.0631939514292831 g
- Calories 45 calories
Preheat the oven to 350.In a large bowl, sift together the flour, sugar, salt, and baking powder.In a medium bowl mix together the egg, lemon juice, vanilla, oil, and greek yogurt.Stir the egg mixture into the dry ingredients until just combined. Batter will be thick. If necessary, add a little milk to thin out.Add 2 tablespoons of flour to evenly coat the blueberries. Stir in the flour-coated blueberries into the batter.Using an ice cream scoop, scoop batter into a greased muffin tin and bake for 15-18 minutes.
