Lemon Blueberry Muffins
Quick and easy lemon blueberry muffins recipe, packed with lemon zest, greek yogurt and coconut oil. Super are soft and moist.
Servings: 12 people
Calories: 190kcal
Ingredients
Lemon blueberry muffins
- 1 cup All-purpose flour
- ½ cup Whole wheat flour
- 1 Packet collagen peptides
- 2 teaspoon Baking powder
- 1 Large egg
- ¼ cup Melted coconut oil
- ½ cup Milk (I used almond milk)
- ½ cup Granulated sugar
- ¼ cup Greek yogurt
- 1 tablespoon Lemon zest (or combination of lemon and lime zest)
- 1 teaspoon Vanilla extract
- 1 cup Blueberries tossed in 2 tablespoon all-purpose flour
- ¼ cup Additional blueberries (for topping the muffins)
Lemon glaze
- 2 tablespoon Lemon juice
- 1 tablespoon Lemon zest (or combination of lemon and lime zest)
- 1 cup Powdered sugar
Instructions
- In a mixing bowl, whisk together the all purpose flour, whole wheat flour, collagen peptides and baking powder. Keep aside.
- In a separate mixing bowl, add the egg, coconut oil, milk, sugar, yogurt and vanilla extract. Whisk everything together thoroughly.
- Dump the dry mixture into this wet mixture and mix with a spatula until just combined. DO NOT over-mix!
- Gently, fold the blueberries into this muffin batter.
- 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.
- Top off each muffin with a few additional blueberries.
- Bake at 400 degrees for 5 minutes. Then, lower the temperature to 375 degrees and bake for another 15 minutes or until the muffins are golden brown.
- Allow the muffins to cool down before removing them from the pan.
- 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.
- Pour a bit of this glaze on top of each muffin and enjoy!
Notes
Leftovers can be stored in a sealed container at room temperature for up to 3 days.
Nutrition
Calories: 190kcal | Carbohydrates: 33g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 12mg | Potassium: 147mg | Fiber: 1g | Sugar: 20g | Vitamin A: 45IU | Vitamin C: 3.1mg | Calcium: 57mg | Iron: 0.8mg