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Lemon Blueberry Muffins

Lemon Blueberry MuffinsSugar-topped, scrumptiously delicious lemon-scented blueberry muffins.

Recipe Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 large egg
1/2 cup butter, melted
1 cup lowfat lemon or vanilla yogurt (or sour cream)
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon peel
1 cup blueberries, fresh or frozen
1 tablespoon turbinado (raw) sugar for sprinkling

Cooking Directions:

  1. Preheat oven to 375°F (190°C). Grease and flour a 12-cup muffin tin or line with paper liners.
  2. Combine flour, baking powder and salt in a medium bowl; make a well in the center.
  3. In another bowl, mix sugar and egg. Add butter, yogurt (or sour cream), lemon juice and peel, blending well. Pour mixture into well. Mix batter until just moistened; do not over mix. Fold in blueberries.
  4. Fill prepared muffin tins three-fourths full. Sprinkle tops with the turbinado sugar and bake for 18 to 20 minutes or until muffins test done. Cool in pan on wire rack.

Makes 12 muffins.

Tip: Fresh huckleberries can be substituted for the blueberries.

Nutritional Information Per Serving (1/12 of recipe): Calories 242.54; Calories From Fat 75.62; Total Fat 8.57g; Saturated Fat 5.18g; Cholesterol 38.89mg; Sodium 251.49mg; Potassium 85.14mg; Total Carbohydrates 38.48g; Fiber 0.87g; Sugar 19.07g; Protein 3.79g.

Recipe property of; copyright © 1999; photograph by Tiffany Hodges © 2015. See Terms of Use.