Nutritional Info

Nutrition Facts

Serving Size 1 (111g)

Calories 295
Calories from Fat 179 (61%)
Amount Per Serving %DIV
Total Fat 19.9g 31%
Saturated Fat 5.3g 27%
Monounsaturated Fat 12.8g
Polyunsaturated Fat 1.9g
Trans Fat 0.0g
Cholesterol 142.9mg 48%
Sodium 270.7mg 12%
Potassium 204.4mg 4%
Total Carbohydrate 17.7g 6%
Dietary Fiber 1.7g 7%
Sugars 6.7g
Protein 9.2g 18%

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Recipe Description
I use two sweeteners here, honey and sugar. The honey contributes flavor, but if only honey were used the muffins would be tough. The sugar adds sweetness and a soft crumb texture.
Prep time
15 min
Cook time
30 min
Ready In
45 min


Serves Tool

Serves To:USMetric
1   egg white
1   whole egg
1 Cup(c)  plain non fat yogurt
1/4 Unknown()  vegetable oil
1/2 Teaspoon(t)  vanilla extract
1/4 Cup(c)  honey
1/3 Cup(c)  sugar
1 Tablespoon(T)  lemon zest, minced
1 Cup(c)  unbleached, all purpose white flour
1 Cup(c)  whole wheat flour
1/4 Teaspoon(t)  kosher salt
1 Teaspoon(t)  baking soda
1 Teaspoon(t)  baking powder
1 Cup(c)  blueberries (fresh or frozen)


Preheat the oven to 350° F. Coat 12 muffin cups with non stick spray. Beat together the egg white, egg, yogurt, oil, vanilla, honey, sugar and lemon zest. In a separate bowl, sift together the dry ingredients and stir until well blended. Pour the wet ingredients into the dry. Fold together with a rubber spatula until the batter is moist but still lumpy. Stir in the blueberries (if frozen, do not thaw). Pour into the muffin cups and bake for 25 to 30 minutes.

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Blueberry Lemon Muffins
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