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Lemon Blueberry Muffins

Ingredients
  Non stick vegetable cooking spray 1
  Unsifted all purpose flour 1 1⁄2 Cup (24 tbs)
  Baking powder 1 Teaspoon
  Baking soda 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Reduced-calorie margarine 3 Tablespoon
  Firmly packed light brown sugar 1⁄4 Cup (4 tbs)
  Egg 1 , slightly beaten
  Plain non-fat yogurt 1 Cup (16 tbs)
  Lemon juice 2 Teaspoon
  Grated lemon rind 1 1⁄2 Teaspoon
  Frozen unsweetened blueberries 3⁄4 Cup (12 tbs) (Dry Pack, Do Not Thaw)
  Granulated sugar 1 Tablespoon
Directions

GETTING READY
1) Preheat oven to 400° F.
2) Spray non-stick vegetable cooking spray in the muffin cups (2 1/2-inches in diameter).

MAKING
3) Take a sheet of wax paper and sift together baking powder, flour, baking soda and salt on it.
4) Beat brown sugar with margarine until the mixture turns fluffy and light. Add egg and mix until well blended.
5) Stir in lemon juice, yogurt and 1 teaspoon lemon rind. Also, add all the dry ingredients until the mixture is a little moist.
6) Add frozen blueberries and blend well.
7) Spoon out batter into the prepared cups and fill each to two-third capacity. Sprinkle granulated sugar and remaining lemon rind.
8) Bake in the oven for 25-30 minutes or until a tester inserted at the center comes out clean. Remove the muffins from cps and cool on wire rack.

SERVING
9) Serve warm with whipped cream, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Interest: 
Holiday, Everyday
Ingredient: 
Blueberry
Preparation Time: 
5 Minutes
Cook Time: 
50 Minutes
Ready In: 
55 Minutes

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