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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 159.0
  • Total Fat: 0.6 g
  • Cholesterol: 1.1 mg
  • Sodium: 440.4 mg
  • Total Carbs: 35.0 g
  • Dietary Fiber: 1.1 g
  • Protein: 4.1 g

View full nutritional breakdown of Blueberry Lemon Muffins calories by ingredient
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Blueberry Lemon Muffins

Submitted by: EMLYWILLMS

Introduction

These low-fat muffins are extremely easy to make and keep well in the freezer for a quick, grab-and-go breakfast. These low-fat muffins are extremely easy to make and keep well in the freezer for a quick, grab-and-go breakfast.
Number of Servings: 12

Ingredients

    2 lemons, zested
    0.5 lemon, juice
    0.5 C sugar, plus 0.25 C for dusting
    0.25 C Egg Beaters
    1 C milk, nonfat
    0.25 t vanilla extract
    0.33 C lemon yogut, low-fat

    1 C whole wheat flour
    1 C all-purpose flour
    3 t baking powder
    0.25 t salt

    1.5 C blueberries, frozen

Directions

Preheat over to 400 degrees.

Combine first six ingredients (lemon through yogurt) in a bowl and mix well.

Combine both types of flour, baking powder and salt in a large mixing bowl and mix well.

Fold in milk mixture into dry ingredients until almost combined. Add blueberries and fold until mixed thoroughly.

Line a muffin pan with 12 muffin cups. Divide the batter among the muffin cups and bake for approximately 20-25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm or individually wrap and freeze.

Makes 12 muffins.

Number of Servings: 12

Recipe submitted by SparkPeople user EMLYWILLMS.






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