Blueberry Mini Muffins
These easy blueberry mini muffins are made lighter with greek yogurt. A delicious bite sized snack!
Servings: 24 mini muffins
Ingredients
- 1 cup plain full fat greek yogurt
- ¼ cup butter melted and slightly cooled
- 2 eggs
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1 tablespoon fresh lemon zest
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup maple syrup
- 1 ½ cups all-purpose flour
- 1 cup fresh blueberries rinsed and patted completely dry
Instructions
- Whisk together the flour, salt, baking soda, and baking powder in a bowl.
- In a separate bowl, whisk together the greek yogurt, lemon zest, maple syrup, vanilla extract, and melted butter. Add the eggs and whisk to combine.
- Add the dry ingredients to the wet and stir until just combined with a rubber spatula.
- Fold in the blueberries.
- Grease a mini muffin tin and distribute the blueberry muffin batter evenly into the 24 cups.
- Bake the blueberry mini muffins at 350°F for 12-15 minutes, until a toothpick inserted comes out clean. Allow the muffins to cool 3-5 minutes in the pan, then run a knife along the edge to remove them onto a wire cooling rack to cool completely.
- Store leftovers in an airtight container in the refrigerator.
Nutrition
Calories: 79kcal | Carbohydrates: 12g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 89mg | Potassium: 47mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 83IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 0.5mg