Small-Batch Lemon Blueberry Muffins

• Vegetarian

• Produce

  • 3/4 cup Blueberries, fresh
  • 1 tbsp Lemon, zest

• Refrigerated

  • 1 Egg white, large

• Condiments

  • 1/4 cup Agave
  • 2 tbsp Lemon juice

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/8 tsp Salt
  • 1 tsp Vanilla extract
  • 1 cup Whole wheat pastry flour

• Dairy

  • 1/2 tbsp Coconut oil or unsalted butter
  • 1/4 cup Greek yogurt, plain nonfat
  • 2 tbsp Milk, nonfat

Found on amyshealthybaking.com

Description

Ingredients

• 1 cup (120g) whole wheat pastry flour
• ½ tsp baking powder
• ¼ tsp baking soda
• ⅛ tsp salt
• 1 tbsp (5g) lemon zest (about 1 medium lemon)
• ½ tbsp (7g) coconut oil or unsalted butter, melted and cooled slightly
• 1 large egg white, room temperature
• 1 tsp vanilla extract
• ¼ cup (60mL) agave
• ¼ cup (60g) plain nonfat Greek yogurt
• 2 tbsp (30mL) lemon juice (about half of 1 medium lemon)
• 2 tbsp (30mL) nonfat milk
• ¾ cup (125g) fresh blueberries

Directions

• Preheat the oven to 350°F, and lightly coat 6 muffin cups with nonstick cooking spray.
• In a small bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. In a separate bowl, whisk together the coconut oil, egg white, and vanilla. Stir in the agave and Greek yogurt, mixing until no large lumps remain. Stir in the lemon juice. Alternate between adding the flour mixture and milk to the egg mixture, beginning and ending with the flour, and stirring until just barely incorporated. Gently fold in the blueberries.
• Divide the batter into the prepared muffin cups. Bake at 350°F for 20-22 minutes, or until the tops feel lightly firm to the touch. Cool in the pan for 10 minutes before carefully transferring to a wire rack.