Lemon Blueberry Muffins Recipe

Lemon Blueberry Muffins picture


Preparation Time5 MinCooking Time50 Min
Ready In55 MinDifficulty LevelEasy
Main IngredientInterest Group


 Non stick vegetable cooking spray1
 Unsifted all purpose flour1 1⁄2 Cup (24 tbs)
 Baking powder1 Teaspoon
 Baking soda1 Teaspoon
 Salt1⁄4 Teaspoon
 Reduced-calorie margarine3 Tablespoon
 Firmly packed light brown sugar1⁄4 Cup (4 tbs)
 Egg1 , slightly beaten
 Plain non-fat yogurt1 Cup (16 tbs)
 Lemon juice2 Teaspoon
 Grated lemon rind1 1⁄2 Teaspoon
 Frozen unsweetened blueberries3⁄4 Cup (12 tbs) (Dry Pack, Do Not Thaw)
 Granulated sugar1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1346 Calories from Fat 155

% Daily Value*

Total Fat 18 g26.9%

Saturated Fat 3.5 g17.3%

Trans Fat 0 g

Cholesterol 223.2 mg

Sodium 2756.6 mg114.9%

Total Carbohydrates 248 g82.7%

Dietary Fiber 8.2 g32.9%

Sugars 89.7 g

Protein 51 g101.1%

Vitamin A 7.8% Vitamin C 27.4%

Calcium 76% Iron 60.7%

*Based on a 2000 Calorie diet


1) Preheat oven to 400° F.
2) Spray non-stick vegetable cooking spray in the muffin cups (2 1/2-inches in diameter).

3) Take a sheet of wax paper and sift together baking powder, flour, baking soda and salt on it.
4) Beat brown sugar with margarine until the mixture turns fluffy and light. Add egg and mix until well blended.
5) Stir in lemon juice, yogurt and 1 teaspoon lemon rind. Also, add all the dry ingredients until the mixture is a little moist.
6) Add frozen blueberries and blend well.
7) Spoon out batter into the prepared cups and fill each to two-third capacity. Sprinkle granulated sugar and remaining lemon rind.
8) Bake in the oven for 25-30 minutes or until a tester inserted at the center comes out clean. Remove the muffins from cps and cool on wire rack.

9) Serve warm with whipped cream, if desired.