Lemon Blueberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups flour1/4 cup sugar1/2 cup Splenda1 tsp baking soda1 tsp baking powder1/4 tsp salt1/2 cup light butter substitute1-1/4 cup nonfat Greek yogurt1 tsp vanilla extract2 egg whites2 tsp lemon zest1/4 cup lemon juice1 cup blueberries
1. Preheat the oven to 375 degrees. Line a muffin tin. Whisk together flour, sugar, baking soda, baking powder and salt.
2. Zest your lemon and squeeze the juice.
3. In a separate bowl, stir together melted butter, sour cream, vanilla, egg, lemon zest and lemon juice.
4. Add to dry ingredients and stir until just incorporated. Fold in blueberries.
5. Spoon batter into prepared muffin tin. Bake 18-22 minutes, or until the tops spring back when pressed lightly.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user JSKASICK.
2. Zest your lemon and squeeze the juice.
3. In a separate bowl, stir together melted butter, sour cream, vanilla, egg, lemon zest and lemon juice.
4. Add to dry ingredients and stir until just incorporated. Fold in blueberries.
5. Spoon batter into prepared muffin tin. Bake 18-22 minutes, or until the tops spring back when pressed lightly.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user JSKASICK.
Nutritional Info Amount Per Serving
- Calories: 150.6
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 263.1 mg
- Total Carbs: 24.5 g
- Dietary Fiber: 0.9 g
- Protein: 5.2 g
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