Whole Wheat Wild Blueberry Lemon Pecan Muffins
- 15m Prep Time
- 20m Cook Time
- 1h 0mReady In
These whole wheat muffins are packed with wild blueberries and pecans, topped with a tangy lemon icing. A healthy and delicious snack inspired by a novel.
Ingredients
- 1 egg
- 237 ml skim milk
- 9.86 ml lemon juice
- 118 ml plain nonfat Greek yogurt
- 237 ml all-purpose flour
- 237 ml whole wheat flour
- 59.1 ml granulated sugar
- 9.86 ml baking powder
- 4.93 ml salt
- 118 ml chopped pecans
- 118 ml frozen wild blueberries thawed
- 473 ml powdered sugar
- 14.8 ml softened butter
- 2 lemons juiced
Nutrition (per serving, estimated)
Estimated based off 13 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 94 mg
- Iron: 1.37 mg
- Magnesium: 27.7 mg
- Phosphorus: 113 mg
- Potassium: 158 mg
- Zinc: 0.71 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 egg
- 237 ml skim milk
- 9.86 ml lemon juice
- 118 ml plain nonfat Greek yogurt
- 237 ml all-purpose flour
- 237 ml whole wheat flour
- 59.1 ml granulated sugar
- 9.86 ml baking powder
- 4.93 ml salt
- 118 ml chopped pecans
- 473 ml powdered sugar
- 14.8 ml softened butter
Prepare
- Thaw 118 ml frozen wild blueberries
- Juice 2 lemons
Let's Cook
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Step 1.
Preheat the oven to 400°F. Grease the bottoms of 12 medium muffin cups with butter or nonstick spray.
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Step 2.
In a large bowl, beat the egg with the milk and lemon juice until combined. Add the Greek yogurt and beat until the mixture is smooth and well mixed.
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Step 3.
Add the all-purpose flour, whole wheat flour, sugar, baking powder, and salt to the wet ingredients. Stir just until the dry ingredients are moistened; the batter should be lumpy. Gently fold in the chopped pecans and the thawed or fresh wild blueberries.
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Step 4.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Remove the muffins from the pan and let them cool completely on a wire rack.
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Step 5.
While the muffins cool, make the icing: In a small bowl, gradually add the powdered sugar to the softened butter, mixing until combined. Add the lemon juice a little at a time, stirring until the icing is smooth and creamy. Once the muffins are completely cool, frost each muffin with the lemon icing.