Lemon Blueberry muffins with vanilla bean
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 108.7
- Total Fat: 2.0 g
- Cholesterol: 13.2 mg
- Sodium: 140.5 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 0.7 g
- Protein: 2.5 g
View full nutritional breakdown of Lemon Blueberry muffins with vanilla bean calories by ingredient
Introduction
These are light and cakey, perfect for an afternoon tea or a simple dessert. These are light and cakey, perfect for an afternoon tea or a simple dessert.Number of Servings: 15
Ingredients
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Dry, sifted:
1 3/4 cups flour
1/2 cup granulated sugar
2 tsp baking powder
1/4 tsp salt
1 tsp lemon zest (I used the zest of a whole lemon because I love a stronger flavor)
1 to 1 1/2 cups fresh blueberries **Coat the blueberries in the flour mixture to prevent "bleeding" while cooking**
Wet, mixed:
1 egg
4 tbsp margarine, melted (I melt mine over the warming oven)
1 cup milk (I used 1%)
half a vanilla bean pod OR 1 tsp vanilla extract
Tips
Sprinkle sugar over the tops before baking to give a nice crunch and a forward-sweetness!
Directions
Pre-heat oven to 400F and melt margarine.
Sift and mix the dry ingredients, adding blueberries and coating them thoroughly without breaking. I prefer more lemon (2 tsp zest) and fewer blueberries (1 cup), but you can use less lemon or add up to an additional half-cup blueberries.
Mix the milk, beaten egg and margarine with the vanilla before incorporating into the dry mix. As soon as it is incorporated STOP MIXING!
Pour into greased muffin tins (or ungreased foil wrappers in the muffin tins). Bake at 400 for 20-30 minutes, before muffins begin to brown.
Serving Size: Makes 15 regular-sized muffins, serving size 2 muffins
Number of Servings: 15
Recipe submitted by SparkPeople user AUBRETTE.
Sift and mix the dry ingredients, adding blueberries and coating them thoroughly without breaking. I prefer more lemon (2 tsp zest) and fewer blueberries (1 cup), but you can use less lemon or add up to an additional half-cup blueberries.
Mix the milk, beaten egg and margarine with the vanilla before incorporating into the dry mix. As soon as it is incorporated STOP MIXING!
Pour into greased muffin tins (or ungreased foil wrappers in the muffin tins). Bake at 400 for 20-30 minutes, before muffins begin to brown.
Serving Size: Makes 15 regular-sized muffins, serving size 2 muffins
Number of Servings: 15
Recipe submitted by SparkPeople user AUBRETTE.