You may have noticed it – I LOVE muffins! They are just so versatile and delicious. Most of the time, lemon muffins recipes are more like a dessert. I wanted to create a nutritious version that could be eaten as a filling snack! It took me several tries, but I’m finally satisfied with the recipe!
Servings : 9 muffins
Cooking time : 25 minutes
For the crumble (optional)
- 1 tablespoon butter, melted
- 2 tablespoons quick oats
- 2 tablespoons all-purpose flour
- 1 tablespoon brown sugar
Dry Ingredients
- ½ cup whole wheat flour
- ½ cup all-purpose flour
- 2 teaspoon baking powder
- 1 pinch of salt
- 1 cup fresh blueberries
Wet Ingredients
- 1/3 cup canola oil
- 1 egg
- ½ cup greek yogourt, plain
- 1/3 cup sugar
- 1 tablespoon lemon juice
- 2 teaspoon lemon zest (the zest of about 2 lemons – see notes)
Directions
For the crumble :
- In a small bowl, mix all of the ingredients for the crumble with a fork. Set aside.
For the muffins :
- Preheat the oven to 350F and grease 9 cups of a muffin tin or line it with paper liners.
- In a medium bowl, mix together all of the dry ingredients. Set aside.
- In a separate large bowl, whisk together the oil and eggs until smooth. Add the yogurt, sugar, lemon juice, and lemon zest. Mix well.
- Stir the dry ingredients into the wet ingredients and mix until just combined.
- Fill your muffin tins with the batter and, if desired, add the crumble.
- Bake for 25 to 27 minutes, or until a toothpick inserted in the middle comes out clean.
Note:
- To make sure you add enough lemon zest to the recipe, I recommend pressing it well in the measuring spoon when you measure it.
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