Lemon Blueberry Muffin For One

0.50 cup Flour - Gold medal all purpose flour
0.50 tsp Baking Powder
2 tbsp Imperial Stick Margarine
9 tsp Granulated Sugar
1 large Egg Yolk
0.50 tsp Lemon Peel
0.25 tsp Vanilla Extract
3 tbsp Milk, 3.25%
2 tbsp Lemon juice
0.50 cup Blueberries, fresh
2 tbsp, unsifted Powdered Sugar
0.50 tbsp Lemon juice

This recipe yields 1 jumbo sized muffin made in a 8-ounce ramekin

You can reduce the calorie amount to 425 by leaving off the lemon glaze

1. Heat oven to 400 degree F.
2. Grease a small 8-ounce ramekin or baking dish of similar size. Set a side.
3. In a small bowl, mix together the flour, baking powder. Set a side.
4. In a separate medium-sized bowl, stir together the melted margarine and sugar.
5. Add in the egg yolk and whisk until completely blended.
6. Whisk in the lemon peeled, vanilla, milk, and lemon juice.
7. Stir the dry ingredients into the wet ingredients and mix until combined.
8. Gently fold in the blueberries.
9. Pour batter into prepared ramekin.
10. Bake for 15 minutes or until top is golden and center is completely cooked when a sharp knife is inserted in the center.
11. Remove ramekin from the oven and place on a rack to cool.
Whisk together the powdered sugar and 1 teaspoon of lemon juice.
12. Drizzle over the top of the muffin.



Serving Size: 1

Number of Servings: 1

Recipe submitted by SparkPeople user DONNA11302020.