Breakfast

Whole Wheat Blueberry Lemon Muffins is for Breakfast, Snack.

Whole Wheat Blueberry Lemon Muffins takes 15 minutes to prepare.

Whole Wheat Blueberry Lemon Muffins takes 25 minutes to cook.

Whole Wheat Blueberry Lemon Muffins makes 12 servings.

The ingredients for Whole Wheat Blueberry Lemon Muffins are:

4 TB butter
2 TB Greek Yogurt
5.25 ounces sugar (about 3/4 cup)
2 eggs, large
8.5 ounces White Whole Wheat flour (about 2 cups) (this is whole wheat flour that has a milder taste--you can use regular whole wheat if you want)
2 tsp baking powder
1/2 tsp salt
1/2 cup skim milk
2 tsp vanilla extract
1/4 tsp lemon extract
2 cups blueberries, fresh or frozen. Wild Maine blueberries if you can find them in your store work the very best.

Optional Topping: 1 TB sugar mixed with 1/2 tsp cinnamon

Here is how you make Whole Wheat Blueberry Lemon Muffins:

Preheat oven to 375. Grease or line a muffin tin.Cream together butter, yogurt, and sugar until light and fluffy. Add eggs one at a time beating well after each addition.In a smaller bowl, whisk the flour, baking powder and salt together. Add these to the creamed ingredients. Stir together until blended, then add milk, vanilla, and lemon extract. Mix only until smooth--this should take no more than 10 strokes around the bowl. Stir in the berries. Fill muffin cups almost to the top. Sprinkle with the cinnamon sugar mix if you want. Bake for 25-30 minutes. Place pan on rack to cool for about 10 minutes. Try to remove a muffin after 10 minutes. If you can remove it, remove all muffins to rack to finish cooling. If not, wait 10 more minutes and then try once moreServing Size: Makes 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user BABSAWRITER.

The nutritional information for Whole Wheat Blueberry Lemon Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 193.5

• Total Fat: 5.2 g
• Cholesterol: 43.2 mg
• Sodium: 205.4 mg
• Total Carbs: 30.9 g
• Dietary Fiber: 2.9 g
• Protein: 4.6 g