Ingredients:

  • 3 large eggs
  • 3/4 cup low-fat milk
  • 2 tbsp plain Greek yogurt
  • 1/2 cup whole wheat pastry flour
  • 1 tbsp honey
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 tbsp unsalted butter, melted
  • 1/2 cup fresh blueberries or raspberries
  • 1 tsp lemon zest
  • 1 tsp powdered sugar

Instructions:

  1. Preheat your oven to 425°F (218°C). Place the muffin tin inside the oven for 5 minutes while it preheats. Carefully remove the tin and brush the bottom and sides of each cup with the melted butter.
  2. Combine eggs, milk, Greek yogurt, honey, vanilla, and salt in a blender. Pulse for 10 seconds.
  3. Add the whole wheat pastry flour and blend on low for 15–20 seconds until the batter is velvety; avoid over-blending.
  4. Pour the batter into the preheated, buttered muffin cups, filling them about 3/4 of the way. Drop 2–3 berries into the center of each cup.
  5. Bake for 12–15 minutes until the edges climb high above the rim of the tin and turn a deep golden brown.
  6. Remove from the oven and immediately sprinkle with lemon zest and a pinch of powdered sugar.