Tasty Muffins
Delicious blueberry muffins with a tender crumb, infused with lemon zest and topped with almond slices, perfect for breakfast or a snack for fruit lovers.
Ingredients
Instructions
- Spray muffin pan with cooking oil.
- Line with paper muffin cups or spray again.
- In a bowl, stir together the beaten egg, Bisquick, sugar, and yogurt until just moistened.
- Gently fold in the blueberries, grated lemon peel, and almond slices.
- Divide the batter evenly into the muffin cups.
- Bake in a preheated oven at 375°F (190°C) for about 20 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Allow muffins to cool slightly before serving.
Tips & Substitutions
For a richer flavor, consider using Greek yogurt instead of fat-free yogurt. If you don’t have blueberries, try substituting with raspberries or chopped apples for a different twist. Adding a pinch of cinnamon can enhance the overall flavor profile. Be careful not to over-mix the batter to keep your muffins light and fluffy.
Serving Suggestions
These muffins are perfect for breakfast or a snack and pair wonderfully with a cup of coffee or tea. For a delightful brunch, serve them alongside a Cream Cheese Appetizer. You can also enjoy them with a smear of butter or a drizzle of honey for added sweetness.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze the muffins individually wrapped in plastic wrap and placed in a freezer bag for up to 3 months. To reheat, simply microwave for 15-20 seconds or warm in the oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Tasty Muffins contains roughly 195 calories, with 3g protein, 41g carbohydrates, and 3g fat. It is a good source of vitamin C (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh instead of frozen blueberries?
Yes, fresh blueberries work perfectly in this recipe! They add a burst of flavor and moisture. Just ensure they are rinsed and dried before folding into the batter to prevent excess moisture from affecting the texture of your muffins.
What can I substitute for Bisquick?
If you don’t have Bisquick, you can make a homemade mix by combining 2 cups of all-purpose flour with 2 teaspoons of baking powder and 1/2 teaspoon of salt. This will give you a similar texture and flavor for your muffins.
Can I make these muffins vegan?
Yes, you can make these muffins vegan by substituting the egg with a flaxseed meal or chia seed gel (1 tablespoon of seeds with 2.5 tablespoons of water). Replace the yogurt with a plant-based yogurt alternative. This will keep the muffins moist and delicious!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).