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Nutrition Facts
Serving Size 1 (87g) Recipe makes 12 servings
Calories 194
Calories from Fat 42		(21%)
Amount Per Serving		%DV
	Total Fat 4.8g	7%
	Saturated Fat 2.7g	13%
	Monounsaturated Fat 1.2g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 28mg		9%
Sodium 250mg		10%
Potassium 88mg		2%
Total Carbohydrate 34.6g		11%
	Dietary Fiber 1.2g	4%
	Sugars 17.6g
Protein 3.8g		7%
detailed view... how is this calculated?

Blueberry Lemon Muffins

Recipe #27944 | 40 min | 15 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: Mille® ™
May 9, 2002

SERVES 12 , 12 muffins (change servings and units)

Ingredients

2 cups flour
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup lemon yogurt
1/2 teaspoon salt
1/4 cup unsalted butter, melted
1 egg, lightly beaten
1-2 teaspoon grated lemon, rind of
1 teaspoon vanilla extract
2 cups fresh blueberries or frozen blueberries

Directions

1
Preheat oven to 400°F.
2
Combine dry ingredients in a large bowl.
3
Stir in the blueberries.
4
In a separate bowl, blend the wet ingredients, including lemon peel.
5
Add the wet ingredients to the dry ingredients and stir until just combined-- do not over mix.
6
Fill greased muffin cups and bake for 20 to 25 minutes or until a cake tester or toothpick inserted in center of one muffin comes out clean.
7
Cool on a rack for five minutes before removing from pan; finish cooling on rack.

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Featured Reviews for This Recipe

From: SaffronMeSilly

On Sep 3, 2009

These were tasty muffins. The only reason they didn't get 5 stars was because I had to add almost an extra 1/2 cup of yogurt because the batter was so dry, and they were not quite as lemony as I had anticipated. I will definitely up the lemon zest next time I try it. Otherwise they were very yummy, and I will definitely make it again

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From: kokeshi doll

On Aug 25, 2009

As some others have said, there wasn't enough liquid and I had to add about 1/3 cup almond milk to make the batter come together. It was still very thick, but worked out okay. I had only blueberry yogurt which worked out fine. Added some lemon extract and used ground flax and water equivalent to one egg. Muffins rose high and tasted great. I gave 4 stars instead of 5 because of the issue with the too stiff batter. Maybe the type of yogurt you use makes a difference. I will make these again using a different yogurt. I used frozen blueberries which worked fine, but used only 1 cup instead of two. Thought that was plenty. Very nice muffins.

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From: Annacia

On Jul 5, 2009

Wonderful flavor. As lemon is one of my favorites I added a tsp of lemon extract to punch it up. I also added 1/4 to 1/3 cup of skim milk as the batter was very dry. Using a mini angel food pan gave me 6 jumbo muffins that are moist, tender and chock full o' blueberries. Would make again using my additions. Made for Photo Forum's "We're All Making The Same Thing Event", July 09.

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From: Chef #1370619

On Aug 31, 2009

I only made a half recipe as I only had 1 c of blueberries. The batter was very thick so I put it on a cookie sheet with parchment paper and made scones. They were soooo good! My family was disappointed I only made a half recipe. This may have worked fine in the muffin cups - next time I'll try it that way. I will definitely make again!

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