Lemon-Blueberry Muffins

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Lemon-Blueberry Muffins calories by ingredient



Number of Servings: 12

Ingredients

    1 cup all-purpose flour
    1 cup white whole wheat flour
    1/2 cup sugar
    1 tbsp baking powder
    1/2 tsp salt
    1-1/2 cups fresh (or frozen) blueberries
    1/2 cup lite sour cream
    1 egg slightly beaten
    1/2 cup 1% milk
    6 tbsp melted butter or margarine
    1 tsp grated lemon peel
    2 tsp lemon juice

Directions

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.