Lemon Blueberry Muffins

Lemon Blueberry Muffins Lemon Blueberry Muffins Bursting with flavour – a new favourite!
Bursting with flavour – a new favourite!
  • 10 min prep
  • 28 minutes
  • 200 calories
  • $0.46

Ingredients


Makes: 12 muffins
  • 2 C (500 ml) all-purpose or gluten free flour
  • 1 1/2 tsp (7.5 ml) Baking Powder
  • 1/2 tsp (2,5 ml) baking soda
  • 1/2 tsp (2,5 ml) salt
  • Zest of one lemon
  • 3/4 C (180 ml) milk
  • 1 Tbsp (15 ml) lemon juice – about 1/2 a lemon
  • 1/3 C (180 ml) oil
  • 3/4 C (180 ml) sugar
  • 1 egg, beaten
  • 1 tsp (5 ml) vanilla extract
  • 1/2 tsp (2,5 ml) almond extract
  • 1 C (250 ml) blueberries

Preparation


 
  • Preheat oven to 375° F (190° C).
  • Lightly spray or brush muffin pan with vegetable oil.
  • Whisk first 5 ingredients and set aside.
  • Add lemon juice to milk.
  • In a separate bowl, whisk together oil, sugar, egg, vanilla extract, almond extract and milk.
  • Toss blueberries in 1 Tbsp (30 ml) of dry ingredients.
  • Using Corner Spatula, stir wet into dry until just moistened. Add blueberries with last few strokes.
  • Scoop into Perfect Portion Muffin Pan. Bake 15–18 minutes.
Nutritional Serving Size 1 muffin
Calories 200
Fat 7 g
Saturated Fat 0.5 g
Transfat 0 g
Cholesterol 20 mg
Sodium 200 mg
Carbohydrates 31 g
Fibre 1 g
Sugar 15 g
Protein 3 g

Shop this recipe...

Corner Spatula
$12.95
Perfect Portion Muffin Pan
$20.00
Baking Powder