All recipes, Baking, Muffins

Blueberry lemon banana yogurt muffins

April 26, 2016

When I saw how popular my Strawberry banana greek yogurt muffins had become, I knew I wanted to create a “spin off” type muffin.. I think what it comes down to is.. who does’nt love a regular sized 2 point muffin that taste delicious!! Well let me tell you, these similar blueberry lemon muffins do not disappoint and yup… only 2 smart points each… so what are waiting for? Go get baking! 🙂


4.3 from 7 reviews
Blueberry lemon banana yogurt muffins
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 10
2sp/2pp each, same on freestyle
  • 1 egg
  • 1 egg white (I use the carton of liquid egg whites, 2T=1 egg white)
  • 2 Tbsp brown sugar
  • 1 large mashed banana
  • ½ cup lemon flavored 0% greek yogurt (vanilla will work if you can't find lemon)
  • 1 Tbsp fresh squeezed lemon
  • 1 tsp vanilla
  • 1 tsp lemon zest
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 cup flour
  • 1 cup frozen blueberries (no added sugars) I used wild blueberries as they are nice and small
  1. Preheat oven to 350F, spray a regular sized muffin tin with cooking spray.
  2. In a bowl using an electric mixer beat together your egg, egg white and brown sugar. Add in mashed banana, yogurt, lemon juice and vanilla and beat for 1 minute.
  3. Stir in baking powder, soda, lemon zest and flour.
  4. Gently fold in your frozen blueberries (fresh are ok but use smaller blueberries)
  5. Fill 10 muffin cups with your batter and bake in oven for approx 25 minutes.
  6. Let cool for 5 minutes.
  7. Store in sealed container, best stored in fridge after 1 day.
  8. Makes 10 muffins at 2 freestyle smart points or 2 points plus each, Nutritional info per muffin (not incl berries or banana) Calories 71... Fat 0.6g...Saturated fat 0.2g... Carbs 12.6g...Fiber 0.3g..Sugars 3.1g...Protein 3.7g










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