Lemon Blueberry Muffins Recipe
Ingredients
| Sugar | 2 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| All purpose flour | 2 1/2 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Sugar | 1/4 Cup (16 tbs) | |
| 1 1/2 Cups nonfat buttermilk | ||
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Egg substitute | 1/4 Cup (16 tbs), frozen | |
| 1 Tablespoon grated lemon rind | ||
| Vanilla extract | 1 Teaspoon | |
| 1 1/2 Cups frozen unsweetened blueberries, thawed | ||
| Vegetable cooking spray | ||
Directions
Combine 2 tablespoons sugar and lemon juice; stir well, and set aside.
Combine flour and next 4 ingredients in a large bowl, stirring well; make a well in center of flour mixture.
Combine buttermilk, oil, egg substitute, lemon rind, and vanilla; add to flour mixture, stirring just until dry ingredients are moistened.
Gently fold in blueberries.
Spoon batter into large (2 3/4-inch) muffin pans coated with cooking spray, filling three-fourths full.
Bake at 375° for 20 minutes.
Remove pans from oven.
Brush hot muffins with lemon juice mixture.
Bake an additional 6 to 8 minutes or until muffins are golden.
Remove muffins from pans immcdiatelv, and let cool on wire racks.
Combine flour and next 4 ingredients in a large bowl, stirring well; make a well in center of flour mixture.
Combine buttermilk, oil, egg substitute, lemon rind, and vanilla; add to flour mixture, stirring just until dry ingredients are moistened.
Gently fold in blueberries.
Spoon batter into large (2 3/4-inch) muffin pans coated with cooking spray, filling three-fourths full.
Bake at 375° for 20 minutes.
Remove pans from oven.
Brush hot muffins with lemon juice mixture.
Bake an additional 6 to 8 minutes or until muffins are golden.
Remove muffins from pans immcdiatelv, and let cool on wire racks.
Chef
