Lemon-Blueberry Muffins
- Number of Servings: 12
Ingredients
1 cup all-purpose flour1 cup white whole wheat flour1/2 cup sugar1 tbsp baking powder1/2 tsp salt1-1/2 cups fresh (or frozen) blueberries1/2 cup lite sour cream1 egg slightly beaten1/2 cup 1% milk6 tbsp melted butter or margarine1 tsp grated lemon peel2 tsp lemon juice
Makes 12 muffins.
1. Line a 12 cup muffin pan with paper liners. Combine flour, sugar, baking powder and salt in a medium bowl. Toss berries with 3 tbsp of flour mixture in small bowl; coat well.
2. Preheat oven to 400 degrees F. Whisk sour cream, egg, milk, butter, lemon peel, and lemon juice in a large bowl. Add flour mixture to bowl; mix just until moistened. (Batter will be thick.) Gently fold in blueberries.
3. Spoon batter into prepared muffin cups. Bake until a toothpick inserted in center comes our clean or until muffins are golden brown, about 25 minutes. Place pan on wire rack to cool.
4. Turn muffins out onto rack. Serve warm or at room temp.
Number of Servings: 12
Recipe submitted by SparkPeople user GURLEYGIRL96.
1. Line a 12 cup muffin pan with paper liners. Combine flour, sugar, baking powder and salt in a medium bowl. Toss berries with 3 tbsp of flour mixture in small bowl; coat well.
2. Preheat oven to 400 degrees F. Whisk sour cream, egg, milk, butter, lemon peel, and lemon juice in a large bowl. Add flour mixture to bowl; mix just until moistened. (Batter will be thick.) Gently fold in blueberries.
3. Spoon batter into prepared muffin cups. Bake until a toothpick inserted in center comes our clean or until muffins are golden brown, about 25 minutes. Place pan on wire rack to cool.
4. Turn muffins out onto rack. Serve warm or at room temp.
Number of Servings: 12
Recipe submitted by SparkPeople user GURLEYGIRL96.
Nutritional Info Amount Per Serving
- Calories: 194.8
- Total Fat: 7.7 g
- Cholesterol: 37.5 mg
- Sodium: 372.9 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 1.1 g
- Protein: 3.5 g
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