You are here

Lemon Blueberry Muffins

admin's picture
Ingredients
  Lemon juice 1 Tablespoon
  All purpose flour 2 1⁄2 Cup (40 tbs)
  Baking powder 2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Sugar 1⁄4 Cup (4 tbs)
  Nonfat buttermilk 1 1⁄2 Cup (24 tbs)
  Vegetable oil 1⁄4 Cup (4 tbs)
  Frozen egg substitute 1⁄4 Cup (4 tbs)
  Grated lemon rind 1 Tablespoon
  Vanilla extract 1 Teaspoon
  Frozen unsweetened blueberries 1 1⁄2 Cup (24 tbs), thawed
  Vegetable cooking spray 1
Directions

Combine 2 tablespoons sugar and lemon juice; stir well, and set aside.
Combine flour and next 4 ingredients in a large bowl, stirring well; make a well in center of flour mixture.
Combine buttermilk, oil, egg substitute, lemon rind, and vanilla; add to flour mixture, stirring just until dry ingredients are moistened.
Gently fold in blueberries.
Spoon batter into large (2 3/4-inch) muffin pans coated with cooking spray, filling three-fourths full.
Bake at 375° for 20 minutes.
Remove pans from oven.
Brush hot muffins with lemon juice mixture.
Bake an additional 6 to 8 minutes or until muffins are golden.
Remove muffins from pans immcdiatelv, and let cool on wire racks.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Blueberry
Interest: 
Healthy

Rate It

Your rating: None
3.873335
Average: 3.9 (15 votes)