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 or brunch. Made with Greek fat-free honey vanilla yogurt, they offer a delightful creaminess while keeping the calorie count in check at just 149 kcal per muffin.

Whether you're rushing out the door or enjoying a leisurely weekend breakfast, these muffins are quick and easy to prepare, taking only 30 minutes from start to finish. The combination of fresh or frozen blueberries, zesty lemon juice, and a hint of grated lemon peel elevates the flavor profile, making each bite a refreshing experience.

These muffins are vegetarian-friendly and can be enjoyed by everyone, making them a great addition to any gathering or family breakfast. With a perfect balance of protein, healthy fats, and carbohydrates, they provide the energy you need to kickstart your day. So, gather your ingredients and get ready to indulge in a batch of these delightful Greek Yogurt Blueberry Muffins that are sure to become a favorite in your household!

Ingredients

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

Equipment

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

Directions

  1. Heat oven to 400F. 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%