Ingredients
12
12 servings
- •1 ¼ cups whole wheat flour
- •1 cup all-purpose flour
- •1 ½ teaspoons baking powder
- •1 teaspoon baking soda
- •½ teaspoon salt
- •¾ cup white sugar
- •⅓ cup unsalted butter, softened
- •2 eggs
- •1 teaspoon vanilla extract
- •1 large lime, zested and juiced
- •½ cup plain Greek yogurt
- •¼ cup fresh basil, thinly sliced
- •2 cups fresh blueberries
- •1 tablespoon all-purpose flour
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin pan with paper liners.
- Whisk whole wheat flour, 1 cup all-purpose flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
- Beat sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in vanilla extract, lime zest, and lime juice. Stir in Greek yogurt. Add 1/2 of the flour mixture and stir just until combined. Add in remaining flour mixture, stirring just until combined; do not to overmix. Fold in basil.
- Place blueberries in a large bowl and sprinkle with 1 tablespoon all-purpose flour. Toss to coat. Gently fold into the muffin batter.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.
- Remove muffins from the oven and let cool in the pan 1 to 2 minutes before transferring to a wire rack to cool completely, 15 to 30 minutes more.
Nutritional Facts
Per 12 servings
- Calories: 217
- Carbohydrate: 35g
- Fat: 7g
- Fiber: 3g
- Protein: 5g
- Sugar: 16g
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