Blueberry Lemon Muffins Adapted from Coffee Cake Muffin Recipe

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 255.7
  • Total Fat: 7.2 g
  • Cholesterol: 47.7 mg
  • Sodium: 403.2 mg
  • Total Carbs: 42.7 g
  • Dietary Fiber: 1.7 g
  • Protein: 5.5 g

View full nutritional breakdown of Blueberry Lemon Muffins Adapted from Coffee Cake Muffin Recipe calories by ingredient
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Introduction

These are large 4 oz muffins that are not too sweet and are full of blueberries. You can also use frozen blueberries These are large 4 oz muffins that are not too sweet and are full of blueberries. You can also use frozen blueberries
Number of Servings: 12

Ingredients

    3 cup Flour, white
    6 tsp Baking Powder
    1.5 cup Milk, 3.25%
    .33 cup Butter, salted
    1 tsp Vanilla Extract
    .5 tsp Salt
    2 large Egg, fresh, whole, raw
    .75 cup Granulated Sugar
    2.5 cup Blueberries, fresh
    Zest of one lemon

Directions

Mix sugar, butter well. Add milk, eggs and vanilla and mix. In separate bowl mix flour, salt, lemon zest and baking powder. Make a well and pour in wet mixture. Fold together just until incorporated, then fold in fresh blueberries. Place in well greased muffin tins. Bake at 400 for about 25 minutes, until golden brown and done. Cool on racks after removing from muffin tins.

Serving Size: 12 large size muffins

Number of Servings: 12

Recipe submitted by SparkPeople user SISSYFEB48.

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