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Recipe: Lemon-Blueberry Muffins

Posted Sep 06 2012 3:00pm

Recipe: Lemon-Blueberry Muffins

Recipe: Lemon-Blueberry Muffins


  • 1 C whole wheat flour
  • 1 C almond flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 C. sugar
  • 1 C. lemon Chobani
  • 1 large egg
  • 1 C. vanilla almond milk
  • 1 1/2 C. fresh blueberries
  • 1/2 lemon, juiced
  • 3-4 tbs. powdered sugar


  1. Preheat the oven to 400º.
  2. In a large mixing bowl, mix the first six (6) dry ingredients until all lumps are gone.
  3. Fold in one (1) single cup serving of Chobani lemon Greek yogurt. The batter will be lumpy.
  4. Add the almond milk and egg and whisk until smooth.
  5. Add the blueberries.
  6. Grease a 12-muffin pan and pour the batter into each cup until full.
  7. Bake for 18-20 minutes or until the edges are golden brown.
  8. For the glaze, mix the lemon juice and powdered sugar until smooth.
  9. Drizzle over the muffins.
  10. Enjoy.
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These made for a very happy husband.

Just a few tips on these, though:

1. Don’t use cupcake/muffin papers. They’ll stick.

2. Don’t take the muffins out of the pan too quickly. Allow them to cool. Otherwise, as you can see, they end up a wee bit lopsided. ;)

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