Greek Yogurt Blueberry Muffins

Vegetarian
Health score
1%
Greek Yogurt Blueberry Muffins
30 min.
12
149kcal

Suggestions


Start your day on a delicious note with these Greek Yogurt Blueberry Muffins! Perfectly moist and bursting with juicy blueberries, these muffins are not only a treat for your taste buds but also a healthier option for your morning meal. Made with Greek fat-free honey vanilla yogurt, they offer a delightful creaminess while keeping the calories in check at just 149 kcal per muffin.

Whether you're enjoying a quiet breakfast at home or hosting a brunch with friends, these muffins are sure to impress. The combination of fresh or frozen blueberries and a hint of lemon zest adds a refreshing twist that brightens up your palate. Plus, they are vegetarian-friendly, making them a great choice for everyone at the table.

With a preparation time of just 30 minutes, you can whip up a batch of these delightful muffins in no time. The simple ingredients come together effortlessly, and the aroma of baking muffins will fill your kitchen, inviting everyone to gather around. So, grab your muffin liners and get ready to indulge in a wholesome treat that’s perfect for any occasion!

Ingredients

  • 0.3 cup milk 
  • 0.3 cup vegetable oil 
  • oz vanilla-honey greek yogurt fat free
  •  eggs 
  • 1.8 cups flour all-purpose
  • 0.3 cup sugar 
  • tablespoon lemon zest grated
  • tablespoon juice of lemon 
  • 2.5 teaspoons double-acting baking powder 
  • 0.5 teaspoon baking soda 
  • 0.5 teaspoon salt 
  • 0.8 cup blueberries fresh thaw (do not )

Equipment

  • bowl
  • frying pan
  • oven
  • whisk
  • muffin liners

Directions

  1. Heat oven to 400°F. Grease bottoms only of 12 regular-size muffins cups, or line with paper baking cups.
  2. In large bowl, beat milk, oil, yogurt and egg using wire whisk or fork. Stir in remaining ingredients except blueberries, until flour is moistened. Gently stir in blueberries. Divide batter evenly among muffin cups.
  3. Bake 16 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan.

Nutrition Facts

Calories149kcal
Protein10.03%
Fat31.82%
Carbs58.15%

Properties

Glycemic Index
26.26
Glycemic Load
13.75
Inflammation Score
-2
Nutrition Score
4.2908695469732%

Flavonoids

Cyanidin
0.78mg
Petunidin
2.92mg
Delphinidin
3.28mg
Malvidin
6.25mg
Peonidin
1.88mg
Catechin
0.49mg
Epigallocatechin
0.06mg
Epicatechin
0.06mg
Eriodictyol
0.06mg
Hesperetin
0.18mg
Naringenin
0.02mg
Luteolin
0.02mg
Kaempferol
0.15mg
Myricetin
0.12mg
Quercetin
0.71mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:149.42kcal
7.47%
Fat:5.33g
8.21%
Saturated Fat:0.96g
6.03%
Carbohydrates:21.94g
7.31%
Net Carbohydrates:21.16g
7.7%
Sugar:7.22g
8.02%
Cholesterol:14.93mg
4.98%
Sodium:243.4mg
10.58%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.78g
7.56%
Selenium:7.48µg
10.68%
Vitamin B1:0.15mg
10.16%
Vitamin K:10.22µg
9.74%
Folate:35.95µg
8.99%
Manganese:0.16mg
7.87%
Vitamin B2:0.12mg
7.14%
Calcium:63.63mg
6.36%
Iron:1.04mg
5.76%
Vitamin B3:1.13mg
5.64%
Phosphorus:53.32mg
5.33%
Vitamin E:0.48mg
3.2%
Fiber:0.77g
3.09%
Vitamin C:2.03mg
2.46%
Copper:0.04mg
1.77%
Vitamin B5:0.18mg
1.76%
Potassium:56.97mg
1.63%
Magnesium:6.2mg
1.55%
Zinc:0.22mg
1.47%
Vitamin B6:0.02mg
1.23%
Vitamin B12:0.07µg
1.15%