Blueberry-Lemon Muffins

Hornick/Rivlin

Yield: 1 dozen (serving size: 1 muffin)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 164
  • Calories from fat: 22%
  • Fat: 4g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.5g
  • Carbohydrate: 28.8g
  • Fiber: 1.1g
  • Cholesterol: 26mg
  • Iron: 1.1mg
  • Sodium: 209mg
  • Calcium: 66mg

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup blueberries
  • 1 cup low-fat buttermilk
  • 3 tablespoons butter or stick margarine, melted
  • 1 tablespoon grated lemon rind
  • 1 large egg, lightly beaten
  • Cooking spray
  • 1 tablespoon sugar

Preparation

  1. Preheat oven to 400°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl. Stir in blueberries; make a well in center of mixture. Combine buttermilk, butter, rind, and egg; stir well with a whisk. Add to flour mixture; stir just until moist.
  3. Spoon batter into 12 muffin cups coated with cooking spray; sprinkle evenly with 1 tablespoon sugar. Bake at 400° for 20 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately; place on a wire rack.
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