Blueberry Lemon Zest Muffins

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blueberry muffin

Have you been searching for a healthy and delicious blueberry muffin recipe? Well look no further. This recipe is dietitian approved, portion-controlled and tasty.

Remember, not all blueberry muffins are created equal. Surprisingly a single blueberry muffin from a popular big box store tips the scale at 609 calories, 32 grams of fat and a whopping 40 grams (10 teaspoons) of sugar.

A single blueberry may seem small, but it’s a nutritional powerhouse. In fact, a one cup serving provides 24% of your Vitamin C, 3.6 grams of fiber and only contains 85 calories. According to the American Institute for Cancer Research blueberries are rich in plant compounds, which may improve brain, eye and heart health, as well as reducing cancer risk.

Blueberry Lemon Zest Muffins
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Rating: 5
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Blueberry Lemon Zest Muffins Rate Recipe!
Votes: 1
Rating: 5
Rate this recipe!
Print Recipe!
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Servings12muffins
Prep Time15minutes
Cook Time20-23minutes
Cook Time
20-23minutes
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Ingredients
  • 1 1/4 cup old fashioned oats (blend oats in a blender to create your own oat flour) or 1 cup oat flour
  • 1 cup almond flour, packed (or whole wheat flour, or gluten free 1:1 flour)
  • 3/4 teaspoon baking soda
  • 1 cup plain non-fat Greek yogurt
  • 1/4 cup pure maple syrup
  • 1 tablespoon olive oil
  • 3 egg whites (or 1/3 cup of liquid egg whites)
  • 2 lemons, zested (1 tablespoon)
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract (or almond extract)
  • 1 1/2 cup fresh blueberries (or frozen - do not thaw)
Instructions
  1. Heat oven to 400°F Line a 12-cup muffin tin with cupcake liners (or grease the cups with nonstick spray).
  2. In a blender or food processor blend oatmeal to make oat flour. Set 1 Tablespoon aside to coat blueberries.
  3. In a large bowl, stir together dry ingredients: oat flour, almond flour, and baking soda, set aside.
  4. In a separate medium bowl, whisk wet ingredients: yogurt, pure maple syrup, oil, egg whites, 1 Tablespoon lemon zest, lemon juice and vanilla extract until smooth.
  5. Add wet yogurt mixture to flour mixture and stir until mostly incorporated but some pockets of flour remain.
  6. In a separate small bowl, toss blueberries with remaining 1 Tbsp oat flour to coat; fold blueberries into the batter just until combined.
  7. Divide batter between muffin cups, about ¾ full.
  8. Bake muffins for 5 minutes at 400°F then, keeping muffins in oven, reduce oven temperature to 350°F and bake until a toothpick inserted in the centers comes out clean, 15-18 minutes more. Total bake time is about 20-23 minutes.
  9. Transfer muffin tin to a wire rack and cool at least 5 minutes before serving. Or cool completely and save in an airtight container in the refrigerator for up to 3 days.
  10. Note: You may substitute the old fashioned oats for flour. Use 1 cup almond flour, packed (or whole wheat flour, or gluten free 1:1 flour)
Recipe Notes

Nutrition:
Serving Size: 1 muffin
Calories: 138
Fat: 5g
Saturated Fat: 1g
Sodium: 74mg
Cholesterol: 1mg
Total carbohydrate: 17g
Dietary Fiber: 2g
Total Sugars: 7g
Includes Added Sugars: 5g
Protein: 6g

Search Recipes by Course or Cuisine!
Ingredients
  • 1 1/4 cup old fashioned oats (blend oats in a blender to create your own oat flour) or 1 cup oat flour
  • 1 cup almond flour, packed (or whole wheat flour, or gluten free 1:1 flour)
  • 3/4 teaspoon baking soda
  • 1 cup plain non-fat Greek yogurt
  • 1/4 cup pure maple syrup
  • 1 tablespoon olive oil
  • 3 egg whites (or 1/3 cup of liquid egg whites)
  • 2 lemons, zested (1 tablespoon)
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract (or almond extract)
  • 1 1/2 cup fresh blueberries (or frozen - do not thaw)
Instructions
  1. Heat oven to 400°F Line a 12-cup muffin tin with cupcake liners (or grease the cups with nonstick spray).
  2. In a blender or food processor blend oatmeal to make oat flour. Set 1 Tablespoon aside to coat blueberries.
  3. In a large bowl, stir together dry ingredients: oat flour, almond flour, and baking soda, set aside.
  4. In a separate medium bowl, whisk wet ingredients: yogurt, pure maple syrup, oil, egg whites, 1 Tablespoon lemon zest, lemon juice and vanilla extract until smooth.
  5. Add wet yogurt mixture to flour mixture and stir until mostly incorporated but some pockets of flour remain.
  6. In a separate small bowl, toss blueberries with remaining 1 Tbsp oat flour to coat; fold blueberries into the batter just until combined.
  7. Divide batter between muffin cups, about ¾ full.
  8. Bake muffins for 5 minutes at 400°F then, keeping muffins in oven, reduce oven temperature to 350°F and bake until a toothpick inserted in the centers comes out clean, 15-18 minutes more. Total bake time is about 20-23 minutes.
  9. Transfer muffin tin to a wire rack and cool at least 5 minutes before serving. Or cool completely and save in an airtight container in the refrigerator for up to 3 days.
  10. Note: You may substitute the old fashioned oats for flour. Use 1 cup almond flour, packed (or whole wheat flour, or gluten free 1:1 flour)
Recipe Notes

Nutrition:
Serving Size: 1 muffin
Calories: 138
Fat: 5g
Saturated Fat: 1g
Sodium: 74mg
Cholesterol: 1mg
Total carbohydrate: 17g
Dietary Fiber: 2g
Total Sugars: 7g
Includes Added Sugars: 5g
Protein: 6g

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