Lemon Blueberry Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 162.3
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 206.3 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 1.7 g
- Protein: 2.1 g
View full nutritional breakdown of Lemon Blueberry Muffins calories by ingredient
Introduction
Lower calorie/fat revision of my basic vegan blueberry muffin recipe. This one uses soy yogurt, a little bit of fine cornmeal and lemon zest. The difference is a more yellow, lemony flavored muffin with a dense yet tender texture. Lower calorie/fat revision of my basic vegan blueberry muffin recipe. This one uses soy yogurt, a little bit of fine cornmeal and lemon zest. The difference is a more yellow, lemony flavored muffin with a dense yet tender texture.Number of Servings: 12
Ingredients
-
1.5 C All purpose flour
1/4 C Fine yellow cornmeal
1 t baking powder
1/4 t salt
1/2 C granulated sugar
1/4C oil
1 t vanilla extract
1 T apple cider vinegar
1/2 C Plain or lemon soy yogurt
1/2 C apple or orange juice
1 Pt Blueberries fresh or frozen
zest of one lemon
2-4 Tblsp additional flour to coat blueberries
Directions
Preheat oven to 375
Place 2-4 T flour in a shallow dish, add rinsed/drained berries and swirl in a circular motion until all berries are coated with the flour. Set aside. This step helps keep them afloat in the batter during baking instead of all sinking to the bottom.
Whisk dry ingredients. Combine liquid ingredients including yogurt and whisk to combine. Add wet to dry. Whisk until just combined.
Gently fold in flour coated blueberries .
Spoon into prepared muffin pan (if using unlined tin, lightly grease pan), filling one half to two thirds full.
Bake for 20-25 minutes or until tops are golden brown and begin to crack. Optional - sprinkle with a little granulated sugar once tops have risen and rounded for crunchy, shiny tops.
Makes 12 standard sized muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user ABERRY.
Place 2-4 T flour in a shallow dish, add rinsed/drained berries and swirl in a circular motion until all berries are coated with the flour. Set aside. This step helps keep them afloat in the batter during baking instead of all sinking to the bottom.
Whisk dry ingredients. Combine liquid ingredients including yogurt and whisk to combine. Add wet to dry. Whisk until just combined.
Gently fold in flour coated blueberries .
Spoon into prepared muffin pan (if using unlined tin, lightly grease pan), filling one half to two thirds full.
Bake for 20-25 minutes or until tops are golden brown and begin to crack. Optional - sprinkle with a little granulated sugar once tops have risen and rounded for crunchy, shiny tops.
Makes 12 standard sized muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user ABERRY.