Lemon Blueberry Muffins
Sugar-topped, scrumptiously delicious lemon-scented blueberry muffins.
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
- Preheat oven to 375°F (190°C). Grease and flour a 12-cup muffin tin or line with paper liners.
- Combine flour, baking powder and salt in a medium bowl; make a well in the center.
- 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.
- 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.