Lemon-Blueberry Muffins

Lemon-Blueberry Muffins

Oxmoor House JANUARY 2001

  • Yield: 16 servings (serving size: 1 muffin)


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1 teaspoon grated lemon rind
  • 3/4 cup fresh blueberries
  • 2 large egg whites, lightly beaten
  • 1 (8-ounce) carton lemon fat-free yogurt
  • 1/2 cup unsweetened applesauce
  • 1 tablespoon vegetable oil
  • Cooking spray


1. Preheat oven to 400°.

2. Combine first 6 ingredients in a large bowl; add blueberries, and toss to coat. Make a well in center of mixture. Combine egg whites and next 3 ingredients; add to dry ingredients, stirring just until dry ingredients are moistened.

3. Spoon batter into muffin pans coated with cooking spray, filling two-thirds full. Bake at 400° for 20 minutes.

Note: Many of the recipes in this book call for 2 egg whites in place of a whole egg to lower cholesterol and fat. Others specify egg substitute, which contains no cholesterol and little, if any, fat. Although some recipes work well with egg whites, others do not. So keep both egg whites and egg substitute on hand.

Nutritional Information

Amount per serving
  • Calories: 104
  • Calories from fat: 10%
  • Fat: 1.2g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.5g
  • Carbohydrate: 20.9g
  • Fiber: 0.8g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 115mg
  • Calcium: 0.0mg

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Lemon-Blueberry Muffins recipe