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Ingredients

• 1 1/2 cups of wholewheat flour
• 1/2 cups of oat bran
• 1/2 cup of sugar
• 1 tbsp lemon zest
• 1 1/2 tsp of baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 eggs, beaten
• 3/4 cup of plain yogurt
• 1 tbsp lemon juice
• 1 tsp vanilla
• 1/2 cup of butter, melted
• 1 cup of blueberries ( I used frozen)
• 1/2 cup of butter, melted

Instructions

1. Preheat oven to 350 degrees and line muffin liners
2. In a large bowl, whisk flour, sugar, lemon zest,baking powder,baking soda and salt.
3. In a medium bowl, add yogurt, eggs, lemon juice, vanilla, and butter.
4. Add wet ingredients to dry ingredients and fold the ingredients together with a spatula until combined. Fold in blueberries.
5. Divide muffin batter into muffin tins, I use an ice cream scooper.
6. Bake for 25-30 minutes. Use a toothpick and place in middle of muffin. If tooth pick comes out clean the muffin is baked.

Save Recipe

Print Recipe

Ingredients

• 1 1/2 cups of wholewheat flour
• 1/2 cups of oat bran
• 1/2 cup of sugar
• 1 tbsp lemon zest
• 1 1/2 tsp of baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 eggs, beaten
• 3/4 cup of plain yogurt
• 1 tbsp lemon juice
• 1 tsp vanilla
• 1/2 cup of butter, melted
• 1 cup of blueberries ( I used frozen)
• 1/2 cup of butter, melted

Instructions

1. Preheat oven to 350 degrees and line muffin liners
2. In a large bowl, whisk flour, sugar, lemon zest,baking powder,baking soda and salt.
3. In a medium bowl, add yogurt, eggs, lemon juice, vanilla, and butter.
4. Add wet ingredients to dry ingredients and fold the ingredients together with a spatula until combined. Fold in blueberries.
5. Divide muffin batter into muffin tins, I use an ice cream scooper.
6. Bake for 25-30 minutes. Use a toothpick and place in middle of muffin. If tooth pick comes out clean the muffin is baked.