Baking: Cakes, Cookies, Muffins: Blueberry-Lemon Muffins

These delicious yet light, lemony blueberry muffins will add zest to your meal!

Author: U.S. Highbush Blueberry Council -
Date: December 26, 2012

Serves: 18 person(s)
Yield: 18 x muffins

Preparation Time: 15 mins
Cooking Time: 15 mins


    2 cup flour
    3/4 cup sugar
    2 tsp baking powder
    1 tsp baking soda
    1/2 tsp salt
    1 cup low-fat lemon yogurt
    2 eggs, lightly beaten
    1 egg white
    1/4 cup melted butter
    1 cup fresh blueberries


    Preheat oven to 400°F. Lightly spray muffin cups with nonstick cooking spray.

    In a large bowl, combine flour, sugar, baking powder, baking soda, and salt until well blended. In a small bowl, whisk yogurt, eggs, the egg white, and melted butter until blended. Stir yogurt mixture into flour mixture just until combined. Stir in blueberries.

    Into each muffin cup, spoon about 1/4 cup batter; sprinkle each with about 1 teaspoon of granola, if desired. Bake until golden brown, about 15 minutes.

    Remove muffins from cups; cool on wire racks. Repeat with remaining batter, partially filling empty cups with water.

Nutritional Information
(Per Serving)

Calories:126 cals
Kilojoules:526 kJ
Fat:3.2 g
Carbohydrates:21.7 g
Protein:2.8 g
Cholesterol:27.7 mg
Sodium:210 mg
Saturated Fat:1.8 g
Fiber:0.6 g
Calcium:66.0 mg
Total Sugars:10.3 g

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