These lemon berry muffins are delicious made with whatever fresh berry happens to be in season, and they are a great accompaniment to a healthy breakfast, or a tasty snack any other time.
12
Servings
13
Ingredients
11
Comments
Ingredients
- 2 tablespoons zest Lemon
- 4 tablespoons juice Lemon
- ½ cups Sugar
- 6 ounces Greek Yogurt, Fat Free
- ½ cups Skim Milk
- ½ cups Applesauce
- 2 individual Egg White
- 1 teaspoon Vanilla Extract
- 2 cups Flour, Whole Wheat
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- ¼ teaspoons Salt
- 1 ½ cups Blueberries
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Add all ingredients to a large bowl except berries.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Countertop
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Add all ingredients to a large bowl except berries.
- Whisk to combine.
- Gently stir in berries.
- Spoon into greased or paper-lined muffin tins.
- Bake at 400 for 15-20 minutes or until golden brown.
- Cool slightly before serving.
Nutrition Facts
- Servings Per Recipe
- 12 Servings
- Serving Size
- 1 muffin Amount Per Serving
- Calories
- 140
- Total Fat
- 1g
- Saturated Fat
- 0g
- Trans Fat
- 0g
- Cholesterol
- 1g
- Sodium
- 244mg
- Total Carbohydrates
- 30g
- Fiber
- 3g
- Sugar
- 12g
- Protein
- 6g
- WW Freestyle
- 4
11 Comments
Join the discussionI love that these have yogurt in them! I’m sure they are moist and delicious. Thanks for linking up on Recipes I Can’t Wait to Try!
This recipe sounds great to have for RV trips! Can’t wait to try it.
I’m going to try these this week. Need to get back on track of making breakfast stuff for us to have at home…
Does it have to be greek yogurt (aka spackle)? Could you substitute plain yogurt?
Yes, you can use any yogurt you like. I just prefer the Greek yogurt for its added protein, but feel free to use your favorite kind!
I don’t have skim milk. Would low-fat (about 2.5 g) work just as well? Or will the consistency be compromised?
Hi Abby! It would change your nutritional facts but your muffins would turn out fine. Enjoy!
This may be a dumb question, but do I need to thaw the blueberries if I am using frozen?
Yes, I would because when they thaw during baking, there will be extra liquid and could make your muffins soggy.
My son ate three of these for breakfast this morning! Thanks for such a yummy recipe!
That’s great Rebecca! I may have to make up a batch this weekend!