I am not a runner, but my daughter is, so that is where I read this article. As for the preparation, thanks for the comment to really blend well in order to achieve the lighter muffin. also, my apartment now smells fantastic . I don't use liners. Have you tried this recipe with pumpkin? I measured it, put it in a large bowl, sifted it (I used a whisk as I don't have an actual sifter & could not find one at Target) and then measured again. *I prefer my muffins slightly sweet and love this combo of honey, lemon and vanilla with blueberries, but feel free to add more honey if you like your muffins sweeter! This is my first time to your site but I will definitely be back! Hi, Would using skim milk vs 1% make any difference in the recipe? All three of my kids LOVED these. Any comments? The taste of my Mum's muffins without all the guilt. I made these tonight and thought I didn't have sugar so I used Splenda instead (I found the sugar when I was cleaning up >.< whoops). What a great muffin – thank you Gina!! <3 Thanks Gina. https://www.eatyourselfskinny.com/lemon-blueberry-blender-muffins Now I just pull one out each morning and nuke it for about 30 seconds. Also, if I would use them, should I leave them frozen or defrost before adding? Batter is so thick but bakes amazing!! This recipe is right up my alley! Hello muffin lemon lovers! Sorry just edited, must of missed it… when you add in the other dry ingredients. Wrap muffins in foil before putting in an air tight container to lock moisture in. Just one question though – If I make a batch how long do they keep before spoiling & can I freeze them. Set aside. My 4 year old loved them and so did hubby… def a keeper! ⇑ ⇑ ⇑. Best thing is-I don't have to feel guilty about eating them! I used frozen blueberries as I have over 20 gallons to use in my freezer I baked them using silicone muffin pans. Yum! Try this delicious low carb keto blueberry lemon yogurt muffins for breakfast. My 3 and 6 year olds say they are the best blueberry muffins ever. I can't use applesauce so was looking for an alternative! Any help you could provide would be wonderful!! Or sour cream! Thanks for the conversion info. Baking is tricky! I did want to add a comment on the egg beaters. I used 1+1/2 cups whole white wheat flour and 1/2 cup of unbleached white flour….I only had chunky sweetened applesauce,so I just added two tablespoons of brown sugar. You’re right about the sugar on top. Unbelievably moist. Your recipe sounds wonderful and I would like to try them with coconut flour so my son, who has a nut allergy, can eat them. So yummy and a great treat for breakfast. Gina you are a genius! But the baking time was longer: 7min./425°F(220°C) + 32min./350°F(180°C). You only need- One Bowl, 5 minutes of prep time and you will be feasting on them in 30 minutes. If so, should it be more or less maple syrup? If you only have regular whole wheat flour, you can do a blend of half white, half whole wheat and sift before using. Start with making a dough. I’m trying to eat cleaner and get rid of some of the carbs, but I have a crazy sweet tooth that I can’t seem to shake. Made these last night, as I was wanting something sweet, they really hit the spot. I was wondering if I could make these using nonfat plain Greek yogurt, or if there was any particular type that works best? If you don’t have vanilla then pure lemon extract is an excellent substitute. Pour over dry ingredients sprinkle with blueberries; stir just until dry ingredients are moistened. Hi- do you think this would work well with chopped up apples and a little cinnamon? lol.. Gently fold in your blueberries, and divide batter over your 12 muffin cups.

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