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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Lemon-Blueberry Muffins

Makes: 12 servings Yield: 12 muffins
Prep 15 mins Bake 400°F 20 mins
Lemon-Blueberry Muffins
Ingredients
  •  Nonstick spray coating
  • 2  cups  all-purpose flour
  • 3  tablespoons  sugar
  • 1 1/2  teaspoons  baking powder
  • 1/2  teaspoon  baking soda
  • 2/3  cup  plain nonfat yogurt
  • 1/4  cup  frozen egg product, thawed
  • 1/4  cup  milk
  • 2  tablespoons  cooking oil
  • 1  teaspoon  finely shredded lemon peel
  • 1  cup  fresh or frozen blueberries
Directions

1. Spray twelve 2-1/2-inch muffin cups with nonstick spray coating; set aside.

2. In a large mixing bowl stir together flour, sugar, baking powder, and baking soda. Make a well in the center of dry mixture.

3. In a medium mixing bowl combine yogurt, egg product, milk, oil, and lemon peel. Add yogurt mixture all at once to dry mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.

4. Spoon batter into the prepared muffin cups, filling each 2/3 full. Bake in a 400 degree F oven for 20 to 25 minutes or until a wooden toothpick inserted in center comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Then remove muffins from muffin cups Serve warm. Makes 12 muffins.

Nutrition Facts (Lemon-Blueberry Muffins)
  • Servings Per Recipe 12,
  • cal. (kcal) 119,
  • Fat, total (g) 3,
  • carb. (g) 20,
  • fiber (g) 1,
  • pro. (g) 3,
  • vit. A (IU) 97,
  • vit. C (mg) 1,
  • sodium (mg) 68,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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