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Blueberry Lemon Muffins

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  All purpose flour 1 3⁄4 Cup (28 tbs)
  Sugar 2⁄3 Cup (10.67 tbs)
  Baking powder 2 1⁄2 Teaspoon
  Finely shredded lemon peel 1 Teaspoon
  Egg 1 , beaten
  Milk 3⁄4 Cup (12 tbs)
  Cooking oil 1⁄3 Cup (5.33 tbs)
  Blueberries 3⁄4 Cup (12 tbs), thawed (Fresh Or Frozen)

In large bowl stir together flour, 1/3 cup of the sugar, baking powder, lemon peel, and salt.
Make a well in center.
Combine egg, milk, and oil.
Add egg mixture all at once to flour mixture.
Stir just till moistened; batter should be lumpy.
Drain blueberries.
Carefully fold blueberries into batter.
Spoon into greased or paper bake cup-lined muffin pans, filling each about 2/3 full.
Bake in 400° oven for 20 to 25 minutes or till golden.
Remove from pans.
If desired, dip hot muffin tops in 1/4 cup melted butter, then in remaining sugar.

Recipe Summary

Difficulty Level: 
Very Easy
Lacto Ovo Vegetarian

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Average: 4.4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2226 Calories from Fat 784

% Daily Value*

Total Fat 89 g136.4%

Saturated Fat 15.8 g79.1%

Trans Fat 0 g

Cholesterol 228.4 mg76.1%

Sodium 1130.2 mg47.1%

Total Carbohydrates 329 g109.8%

Dietary Fiber 9.1 g36.5%

Sugars 154.4 g

Protein 35 g70.5%

Vitamin A 9.6% Vitamin C 28.7%

Calcium 118.6% Iron 71.6%

*Based on a 2000 Calorie diet

Blueberry Lemon Muffins Recipe