Lemon Blueberry Muffin Recipe

Healthy Lemon Blueberry Muffins Hint of Healthy

WebOct 1, 2020 · Instructions. Preheat your oven to 360 °F / 180 °C / 160 °C fan oven. Combine egg, Greek yogurt, olive or vegetable oil, honey, the juice …

1. Preheat your oven to 360 °F / 180 °C / 160 °C fan oven.
2. Combine egg, Greek yogurt, olive or vegetable oil, honey, the juice from a lemon and vanilla extract in a mixing bowl.
3. Add white whole wheat flour, baking soda, baking powder salt and the zest from two lemons, and stir to combine all the ingredients.
4. Add blueberries and optionally any other add-ins that you like, and stir them in gently. Avoid whisking fast, as you don’t want the berries to burst and change the color of the muffin batter.

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Lemon Blueberry Muffins Sally's Baking Addiction

WebMar 13, 2023 · Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18–19 minutes or until a …

Rating: 4.6/5(100)

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Healthy Lemon Blueberry Muffins Recipe Healthy

WebFeb 5, 2016 · Instructions. Preheat oven to 375. In a large bowl, add honey, coconut oil, applesauce, greek yogurt, egg, fresh lemon juice, and …

1. Preheat oven to 375.
2. In a large bowl, add honey, coconut oil, applesauce, greek yogurt, egg, fresh lemon juice, and vanilla extract.
3. Using a fork mix until combined.
4. Add in white whole wheat flour, baking soda, cinnamon, and salt. Using a spatula, mix until wet and dry ingredients are completely combined!

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Healthy Blueberry Muffins Recipe Cookie and Kate

WebApr 8, 2018 · In a large mixing bowl, combine 1 ¾ cups of the flour with the baking powder, baking soda, salt and cinnamon. Mix them together with a whisk. In a medium mixing …

1. Preheat the oven to 400 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray (my pan is non-stick and doesn’t require any grease).
2. In a large mixing bowl, combine 1 3/4 cups of the flour with the baking powder, baking soda, salt and cinnamon. Mix them together with a whisk.
3. In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla. Mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
4. Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). In a small bowl, toss the blueberries with the remaining 1 teaspoon flour (this helps prevent the blueberries from sinking to the bottom). Gently fold the blueberries into the batter. The mixture will be thick, but don’t worry.

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