These were fine. Not remarkable. I would eat them, but would not go to the trouble of making them again. Also, I found the appearance less than desirable. Too pale on top. Sure did smell good in the oven, though!
Lemon-Blueberry Muffins
Yield: Makes 1 dozen
Recipe from
More From Southern Living
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
- Combine first 3 ingredients in a large mixing bowl; add blueberries, and gently toss to coat. Make a well in center of mixture.
- Stir together milk, sugar, and next 3 ingredients; add to dry ingredients, stirring just until moistened.
- 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.
- Bake at 350° for 20 to 25 minutes or until done.
Lemon-Blueberry Muffins Recipe at a Glance
- COURSE: Breads, Breakfast/Brunch
- CONVENIENCE: Entertaining, Kid-Friendly, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Fruits
- COOKING METHOD: Bake
- OCCASION: Easter, Father's Day, July 4th, Mother's Day, Valentine's Day
- PUBLICATION: Southern Living
More Recipes for Breads
-
Blueberry Muffins
Oxmoor House -
Blueberry Muffins with Streusel Topping
Oxmoor House -
Blueberry Oatmeal Muffins
Cooking Light
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy