Breakfast & Brunchcakewhiz5.0
Lemon Blueberry Muffins
Quick and easy lemon blueberry muffins recipe, packed with lemon zest, greek yogurt and coconut oil. Super are soft and moist.
👥 12 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Abeer Rizvi📖 cakewhiz
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- whisk
- spatula
- pan
📝 Preparation Steps
1
In a mixing bowl, whisk together the all purpose flour, whole wheat flour, collagen peptides and baking powder. Keep aside.
Baking powder2 tsp
2
In a separate mixing bowl, add the egg, coconut oil, milk, sugar, yogurt and vanilla extract. Whisk everything together thoroughly.
Large egg1Vanilla extract1 tsp
3
Dump the dry mixture into this wet mixture and mix with a spatula until just combined. DO NOT over-mix!
4
Gently, fold the blueberries into this muffin batter.
5
Spray a cupcake tray with oil and use an ice cream scooper to distribute the batter into the pan. Each cavity should be about ¾ cup full.
6
Top off each muffin with a few additional blueberries.
7
Bake at 400 degrees F for ⏱️ 5 minutes. Then, lower the temperature to 375 degrees F and bake for another ⏱️ 15 minutes or until the muffins are golden brown.
8
Allow the muffins to cool down before removing them from the pan.
9
While they are cooling, prepare the lemon glaze. In a mixing bowl, mix together lemon juice, lemon zest and powdered sugar until you have a smooth and thick mixture.
Lemon juice2 tbspLemon zest (or combination of lemon and lime zest)1 tbspPowdered sugar1 cup
10
Pour a bit of this glaze on top of each muffin and enjoy!
Nutrition Facts
calories
190 kcal
fat Content
5 g
serving Size
1 serving
fiber Content
1 g
sugar Content
20 g
sodium Content
12 mg
protein Content
3 g
cholesterol Content
14 mg
carbohydrate Content
33 g
saturated Fat Content
4 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...