Blueberry Lemon Muffins
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 119.5
- Total Fat: 5.0 g
- Cholesterol: 8.7 mg
- Sodium: 97.7 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 0.7 g
- Protein: 2.0 g
View full nutritional breakdown of Blueberry Lemon Muffins calories by ingredient
Number of Servings: 24
Ingredients
-
2 1/2 cups flour
3/4 cup light brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon finely grated lemon rind (from about 2 small lemons; squeeze for juice as well)
Juice from the two lemons (~2 Tbl to 1/4 Cup)
1 1/4 cup milk
1/2 cup oil
1 egg
1 pint bluberries
Directions
Heat oven to 350°F and line a mini-muffin tin with paper liners, or grease each cup.
Whisk together the flour, brown sugar, baking powder, salt, and lemon rind. In a separate bowl, whisk together the egg, lemon juice, milk and oil. Add to the flour and mix just until combined.
Quickly stir in the blueberries.
Drop into the prepared tins. Bake for about 30 minutes or until tops are golden and spring back when pressed.
Recipe courtesy: http://www.thekitchn.com/recipe-mini-blu-28933/
Serving Size: makes about 2 dozen muffins
Number of Servings: 24
Recipe submitted by SparkPeople user MARIAGETSFIT.
Whisk together the flour, brown sugar, baking powder, salt, and lemon rind. In a separate bowl, whisk together the egg, lemon juice, milk and oil. Add to the flour and mix just until combined.
Quickly stir in the blueberries.
Drop into the prepared tins. Bake for about 30 minutes or until tops are golden and spring back when pressed.
Recipe courtesy: http://www.thekitchn.com/recipe-mini-blu-28933/
Serving Size: makes about 2 dozen muffins
Number of Servings: 24
Recipe submitted by SparkPeople user MARIAGETSFIT.
