Lemon Blueberry Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 200.1
- Total Fat: 8.5 g
- Cholesterol: 39.0 mg
- Sodium: 191.5 mg
- Total Carbs: 27.7 g
- Dietary Fiber: 1.1 g
- Protein: 3.3 g
View full nutritional breakdown of Lemon Blueberry Muffins calories by ingredient
Introduction
Austin requested these for breakfast one morning, but I didn't get around to my baking until after school. They were definately worth the wait! Cake-like and sweet! Austin requested these for breakfast one morning, but I didn't get around to my baking until after school. They were definately worth the wait! Cake-like and sweet!Number of Servings: 12
Ingredients
-
2 cups all-purpose flour
1/2 cup sugar
3 tsp baking powder
1/4 tsp salt
1/2 cup cold butter
1 egg, lightly beaten
2/3 cup lowfat buttermilk
2 tsp lemon extract
2 tsp vanilla extract
1 1/5 cups frozen blueberries, unthawed
extra sugar for sprinkling
Directions
In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Combine the egg, milk, and extracts in a small bowl, stir into dry mix until just moistened. Gently fold in blueberries, batter will be stiff. Fill twelve silicone muffin cups lightly coated with cooking spray. Bake at 375 for 15 minutes, then sprinkle the tops with a little extra sugar. Bake 15 minutes more, or until a wooden toothpick inserted in the center of a muffin comes out clean. Cool in cups for 5 minutes, before gently popping out to rest on wire rack. Yield: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user TWISTED_IVY.
Number of Servings: 12
Recipe submitted by SparkPeople user TWISTED_IVY.