Lemon Blueberry Muffin Cakes Recipe
Servings: 8
Ingredients
- 1 tsp finely-grated lemon zest
- 2/3 c. sugar see * Note
- 1/4 c. oil
- 1/2 c. buttermilk shaken well
- 1/2 tsp lemon extract
- 1 c. flour divided
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 c. blueberries
- 1 Tbsp. lemon juice mixed with
- 1 Tbsp. sugar
Directions
- * Note: With sweet blueberries, the sugar can be decreased by 2 Tbsp..
- Place a rack in the center of the oven; heat the oven to 375 degrees. Line 8 muffin c. with paper liners or possibly grease the c..
- Whisk together the zest, sugar, oil, buttermilk and lemon extract in a mixing bowl. Reserve 1 Tbsp. of flour; add in the rest to the bowl along with the baking soda and salt. Mix well. Toss the blueberries with the Tbsp. of flour, then stir them into the batter. Fill the c. 3/4 full with batter.
- Bake the muffins till well-browned, about 25 to 30 min. Gently brush the lemon juice mix over each. Cold at least 30 min before serving.
- This recipe yields 8 muffins.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 61g | |
| Recipe makes 8 servings | |
| Calories 199 | |
| Calories from Fat 62 | 31% |
| Total Fat 7.02g | 9% |
| Saturated Fat 0.54g | 2% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 152mg | 6% |
| Potassium 34mg | 1% |
| Total Carbs 32.95g | 9% |
| Dietary Fiber 0.9g | 3% |
| Sugars 20.11g | 13% |
| Protein 1.76g | 3% |
