Lemon Blackberry Muffins
Lemon and blackberries pair up in these lighter muffins to make a decadent, summertime-flavored treat for breakfast or a snack!
Servings: 12 muffins
Calories: 153kcal
Ingredients
Dry Ingredients
- 1 1/2 cups flour
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons lemon zest
Wet Ingredients
- 3/4 cup low-fat vanilla yogurt
- 3 tablespoons lemon juice
- 1 large egg
- 2 tablespoons melted butter
- 2 cups blackberries
- extra white sugar for dusting
- extra lemon zest for the top if desired
Instructions
- Preheat the oven to 375°F. Grease a 12-well muffin tin and set aside.
- Whisk together the flour, sugar, baking powder, and salt in a large bowl.
- Once those are mixed, add in the lemon zest and whisk throughout.
- Combine the yogurt, melted butter, lemon juice and egg. Whisk together rapidly to ensure a complete mix. Add to the dry ingredients and combine.
- Fill a muffin well 1/3 of the way, then place a blackberry on the batter. Place another dollop of batter, then another blackberry. Fill the rest of the tin to 2/3 full of batter. Roll 3 blackberries in sugar and place on top of the muffin. Sprinkle on extra lemon zest if desired. Repeat for all 12 muffins.
- Bake at 375 for 14-17 minutes, until the tops spring back when touched and a toothpick inserted comes out clean. Remove and cool on a wire baking rack.
- Store in a closed container at room temperature for up to 3 days, or freeze for up to 3 months.
Notes
By adding the berries into the muffin tin, you ensure that you get berries in each muffin.
Nutrition
Calories: 153kcal | Carbohydrates: 30g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 130mg | Potassium: 202mg | Fiber: 2g | Sugar: 16g | Vitamin A: 139IU | Vitamin C: 8mg | Calcium: 83mg | Iron: 1mg