Blueberry Lemon Muffins Recipe
Servings: 10
Ingredients
- 1 3/4 c. sifted all-purpose flour
- 1/4 c. sugar
- 2 1/2 teaspoon baking pwdr
- 1 c. fresh blueberries or possibly 1 c. frzn, thawed
- 2 tbsp. sugar
- 1 teaspoon grated lemon peel
- 3/4 teaspoon salt
- 3/4 c. lowfat milk
- 1 well beaten egg
- 1/3 c. veg. oil
- Melted butter
- Sugar
Directions
- Sift together flour, 1/4 c. sugar, baking pwdr and salt into mixing bowl. Make well in center of flour mix. Combine lowfat milk, egg and oil. Add in all at once to dry ingredients. Stir quickly, just till dry ingredients are moistened. Toss together blueberries and 2 Tbsp. sugar; gently stir into batter along with lemon peel.
- Fill greased 2 1/2 inch muffin pans 2/3 full. Bake at 400 degrees for about 25 min. While muffins are still hot, dip tops in melted butter, then a little granulated sugar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 10 servings | |
| Calories 277 | |
| Calories from Fat 152 | 55% |
| Total Fat 17.31g | 22% |
| Saturated Fat 6.64g | 27% |
| Trans Fat 0.19g | |
| Cholesterol 44mg | 15% |
| Sodium 569mg | 24% |
| Potassium 71mg | 2% |
| Total Carbs 27.46g | 7% |
| Dietary Fiber 0.9g | 3% |
| Sugars 10.2g | 7% |
| Protein 3.63g | 6% |
