Lemon-Blueberry Muffins

Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 151
  • Calories from fat: 30%
  • Fat: 5g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 1.4g
  • Protein: 3g
  • Carbohydrate: 24g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 133mg
  • Calcium: 50mg

Ingredients

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup fresh or frozen blueberries, thawed and drained
  • 3/4 cup fat-free milk
  • 1/2 cup sugar
  • 1/4 cup vegetable oil
  • 2 teaspoons grated lemon rind
  • 1 teaspoon vanilla extract
  • 2 egg whites
  • Vegetable cooking spray

Preparation

  1. Combine first 3 ingredients in a large mixing bowl; add blueberries, and gently toss to coat. Make a well in center of mixture.
  2. Stir together milk, sugar, and next 3 ingredients; add to dry ingredients, stirring just until moistened.
  3. Beat egg whites at medium speed with an electric mixer 1 minute or until soft peaks form; fold into batter. Spoon batter into muffin pans coated with cooking spray, filling two-thirds full.
  4. Bake at 350° for 20 to 25 minutes or until done.
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