These are a fun add to any brunch menu! The original recipe comes from Sweet Peas Kitchen blog and calls for it as a loaf of bread. I decided to make it into mini muffins for bite-sized treats and I made some modifications to the original recipe by omitting the lemon syrup and glaze portions to save some pp! I’m sure it’s delicious with these added in if you are interested in more of a splurge though!
Servings: 18 (recipe will make a total of 36 mini muffins)
Size: 2 mini muffins
Points Plus: 2pp
Level of Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 10-12 minutes per batch
Ingredient List:
1 ½ cups and 1 Tbsp. flour, divided
2 tsp. baking powder
½ tsp. salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
2 tsp. lemon zest, grated
½ tsp. vanilla
⅓ cup vegetable oil
1 ½ cups blueberries
Baking spray
Directions:
Preheat the oven to 350°. Lightly grease a mini muffin tin with baking spray. Combine the flour, baking powder, and salt in a medium bowl. In a separate, larger bowl whisk together yogurt, sugar, eggs, lemon zest, vanilla and vegetable oil. Add the dry ingredients to the large bowl and stir until well mixed. Wash and pat dry the blueberries with paper towels. Place in a small bowl and coat with the remaining 1 Tbsp. of flour – this will make sure to keep the blueberries more intact in the mini muffins. Fold the blueberries into the muffin batter and mix well. Fill the muffin tin with bake for 10-12 minutes or until a toothpick comes out clean.
Tip:
I love mini muffins because they are an easy way to satisfy a craving, but with a much smaller version and for less pp! However, they are easy to find yourself eating more of given their size. Make sure you practice portion control!
XOXO Megan
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