Blueberry Lemon Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 lemons, zested0.5 lemon, juice0.5 C sugar, plus 0.25 C for dusting0.25 C Egg Beaters1 C milk, nonfat0.25 t vanilla extract0.33 C lemon yogut, low-fat1 C whole wheat flour1 C all-purpose flour3 t baking powder0.25 t salt1.5 C blueberries, frozen
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.
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.
Nutritional Info 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
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