Lemon Blueberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Flour, white, 3 cup Honey, 1/2 cup Egg, fresh, whole, raw, 2 large Baking Powder, 1 1/3 Tbsp Salt, 1/2 tsp Almond Breeze Almond Milk, Original, refrigerated, 1 1/3 cups)Butter (melted), salted, 1/4 cup Blueberries, fresh, 1 1/2 cup Lemon, fresh squeezed, juice of one whole lemon, 1 serving zest of one whole lemon (approx 1-2 Tbsp)
Heat oven to 350 degrees and grease muffin tins or use paper holders.
Mix dry ingredients in a bowl (flour, baking powder, salt)
Grate the zest of one lemon and then cut in half and squeeze into a small bowl, be sure there are no seeds and minimal rhine.
Whisk eggs in separate bowl and add with melted butter, lemon juice, honey and almond milk.
Mix wet ingredients with dry ingredients.
Fold in blueberries and lemon zest.
Fill muffin tins 2/3 of batter and cook for up to 20 mins, check at the 15 min mark with a toothpick.
Serving Size: makes 24 muffins
Number of Servings: 24
Recipe submitted by SparkPeople user D.D.MEYERS.
Mix dry ingredients in a bowl (flour, baking powder, salt)
Grate the zest of one lemon and then cut in half and squeeze into a small bowl, be sure there are no seeds and minimal rhine.
Whisk eggs in separate bowl and add with melted butter, lemon juice, honey and almond milk.
Mix wet ingredients with dry ingredients.
Fold in blueberries and lemon zest.
Fill muffin tins 2/3 of batter and cook for up to 20 mins, check at the 15 min mark with a toothpick.
Serving Size: makes 24 muffins
Number of Servings: 24
Recipe submitted by SparkPeople user D.D.MEYERS.
Nutritional Info Amount Per Serving
- Calories: 110.7
- Total Fat: 2.6 g
- Cholesterol: 20.7 mg
- Sodium: 158.8 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 0.7 g
- Protein: 2.3 g
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