Lemon Blueberry Poppy Seed Muffins w/Whole Wheat Flour
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
10 serving Wheat Montana Bronze Chief Premium 100% Whole Wheat Flour .25 cup = serv (by MURFFEE1) 2.5 tsp Baking Powder Clabber Girl (by GWTEAL73) .5 tsp Baking Soda 2 cup Granulated Sugar .5 serving Milk Reduced Fat Milk 2% Great Value ( 1 cup serving) .25 cup Butter, unsalted 4 serving Egg - Large (1 egg) 1 cup Lemon Juice 3.5 cup, unthawed Blueberries, frozen (unsweetened) 3 tbsp Poppy seed
Preheat oven to 350 degrees. Line muffin tin and lightly coat with cooking spray to prevent sticking.
Whisk together all the dry ingredients including the sugar and poppy seeds.
Melt the butter and allow to cool to room temperature. Slowly add the milk, eggs, and lemon juice.
Add the wet ingredients slowly to the dry ingredients mixing well. (Batter will be thick! Can be thinned down with lemon juice if necessary.) Fold in blueberries and scoop into muffin tins. Bake for 30-45 minutes or until a toothpick inserted in center comes out clean.
Serving Size: Makes 18 Jumbo Muffins
Number of Servings: 18
Recipe submitted by SparkPeople user SANRAC93.
Whisk together all the dry ingredients including the sugar and poppy seeds.
Melt the butter and allow to cool to room temperature. Slowly add the milk, eggs, and lemon juice.
Add the wet ingredients slowly to the dry ingredients mixing well. (Batter will be thick! Can be thinned down with lemon juice if necessary.) Fold in blueberries and scoop into muffin tins. Bake for 30-45 minutes or until a toothpick inserted in center comes out clean.
Serving Size: Makes 18 Jumbo Muffins
Number of Servings: 18
Recipe submitted by SparkPeople user SANRAC93.
Nutritional Info Amount Per Serving
- Calories: 225.8
- Total Fat: 5.2 g
- Cholesterol: 55.7 mg
- Sodium: 123.3 mg
- Total Carbs: 33.3 g
- Dietary Fiber: 13.8 g
- Protein: 5.4 g
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