Lemon Blueberry Muffins

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 110.7
  • Total Fat: 2.6 g
  • Cholesterol: 20.7 mg
  • Sodium: 158.8 mg
  • Total Carbs: 19.9 g
  • Dietary Fiber: 0.7 g
  • Protein: 2.3 g

View full nutritional breakdown of Lemon Blueberry Muffins calories by ingredient


Introduction

Almond milk, honey, lemon zest Almond milk, honey, lemon zest
Number of Servings: 24

Ingredients

    Flour, white, 3 cup
    Honey, 1/2 cup
    Egg, fresh, whole, raw, 2 large
    Baking Powder, 1 1/3 Tbsp
    Salt, 1/2 tsp
    Almond Breeze Almond Milk, Original, refrigerated, 1 1/3 cups)
    Butter (melted), salted, 1/4 cup
    Blueberries, fresh, 1 1/2 cup
    Lemon, fresh squeezed, juice of one whole lemon, 1 serving
    zest of one whole lemon (approx 1-2 Tbsp)

Tips

*be sure not to mix the ingredients too much once adding wet ingredients to dry and blueberries and zest or the muffins will be tough.
* Original recipe calls for 2% milk but I swapped it out with Almond Milk
* You can also substitute white flour for all purpose or whole wheat. They are pretty filling and dense already though.


Directions

Heat oven to 350 degrees and grease muffin tins or use paper holders.
Mix dry ingredients in a bowl (flour, baking powder, salt)
Grate the zest of one lemon and then cut in half and squeeze into a small bowl, be sure there are no seeds and minimal rhine.
Whisk eggs in separate bowl and add with melted butter, lemon juice, honey and almond milk.
Mix wet ingredients with dry ingredients.
Fold in blueberries and lemon zest.
Fill muffin tins 2/3 of batter and cook for up to 20 mins, check at the 15 min mark with a toothpick.

Serving Size: makes 24 muffins

Number of Servings: 24

Recipe submitted by SparkPeople user D.D.MEYERS.