Whole Wheat No Added Sugar Blueberry Lemon Muffins

Whole Wheat No Added Sugar Blueberry Lemon Muffins
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 128.5
  • Total Fat: 7.5 g
  • Cholesterol: 20.7 mg
  • Sodium: 151.0 mg
  • Total Carbs: 14.4 g
  • Dietary Fiber: 2.1 g
  • Protein: 3.1 g

View full nutritional breakdown of Whole Wheat No Added Sugar Blueberry Lemon Muffins calories by ingredient
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Introduction

You can substitute 1 tsp of lemon extract for lemon zest, you can use 1/2 cup of sugar in place of zero calorie sweetener if you prefer. (In this recipe 1 serving of Truvia is 1 tbsp of bulk zero calorie) These freeze well! Just individually wrap immediately after cooking and freeze. Defrost at room temp for a half hour or zap in the microwave for a few seconds at a time until warm. You can substitute 1 tsp of lemon extract for lemon zest, you can use 1/2 cup of sugar in place of zero calorie sweetener if you prefer. (In this recipe 1 serving of Truvia is 1 tbsp of bulk zero calorie) These freeze well! Just individually wrap immediately after cooking and freeze. Defrost at room temp for a half hour or zap in the microwave for a few seconds at a time until warm.
Number of Servings: 12

Ingredients

    5 tbsp Canola Oil
    0.75 cup Yogurt, Greek gods traditional plain Greek yogurt
    1 serving 1 Egg- large, fresh
    1 tbsp Lemon Peel
    1 tsp Vanilla Extract
    4 serving Truvia Natural Sweetener
    1.5 cup Whole Wheat Flour
    1.5 tsp Baking Powder
    0.25 tsp Baking Soda
    0.25 tsp Salt
    0.75 cup, unthawed Blueberries, frozen (unsweetened)

Directions

Preheat oven to 375 degrees. Spray a muffin tin with non stick spray or use liners. Beat wet ingredients together until fluffy. In a separate bowl combine dry ingredients then stir into wet ingredients until just incorporated. Fold blueberries into batter being careful not to smash them. Scoop into muffin tin, dividing evenly between 12 cups. Bake for 25 minutes or until the tops look golden. Remove from oven and cool to the touch, then remove from pan while still slightly warm. Serving Size: Makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user AKGIRL362004.

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