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Lemon Blueberry Muffins

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  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

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
Lacto Ovo Vegetarian

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Average: 3.9 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2168 Calories from Fat 661

% Daily Value*

Total Fat 75 g115.1%

Saturated Fat 9.1 g45.6%

Trans Fat 0 g

Cholesterol 1.2 mg0.4%

Sodium 2087.8 mg87%

Total Carbohydrates 337 g112.2%

Dietary Fiber 14.7 g58.9%

Sugars 68.8 g

Protein 40 g80.1%

Vitamin A 4.5% Vitamin C 51.4%

Calcium 86.3% Iron 95.9%

*Based on a 2000 Calorie diet

Lemon Blueberry Muffins Recipe