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Blueberry Lemon Muffins Recipe
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Finely shredded lemon peel||1 Teaspoon|
|Egg||1 , beaten|
|Milk||3⁄4 Cup (12 tbs)|
|Cooking oil||1⁄3 Cup (5.33 tbs)|
|Blueberries||3⁄4 Cup (12 tbs), thawed (Fresh Or Frozen)|
Serving size: Complete recipe
Calories 2226 Calories from Fat 784
% Daily Value*
Total Fat 89 g136.4%
Saturated Fat 15.8 g79.1%
Trans Fat 0 g
Cholesterol 228.4 mg
Sodium 1130.2 mg47.1%
Total Carbohydrates 329 g109.8%
Dietary Fiber 9.1 g36.5%
Sugars 154.4 g
Protein 35 g70.5%
Vitamin A 9.6% Vitamin C 28.7%
Calcium 118.6% Iron 71.6%
*Based on a 2000 Calorie diet
Make a well in center.
Combine egg, milk, and oil.
Add egg mixture all at once to flour mixture.
Stir just till moistened; batter should be lumpy.
Carefully fold blueberries into batter.
Spoon into greased or paper bake cup-lined muffin pans, filling each about 2/3 full.
Bake in 400° oven for 20 to 25 minutes or till golden.
Remove from pans.
If desired, dip hot muffin tops in 1/4 cup melted butter, then in remaining sugar.