Wild Blueberry Lemon Muffins

Wild Blueberry Lemon Muffins might be a good recipe to expand your morn meal repertoire. One serving contains 147 calories, 3g of protein, and 5g of fat. This lacto ovo vegetarian recipe serves 14 and costs 56 cents per serving. This recipe from Foodista requires egg, baking powder, butter, and powdered sugar. This recipe is liked by 4 foodies and cooks. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 28%. This score is rather bad. Try Wild Blueberry Lemon Muffins With Lemon Glaze, Wild Blueberry Lemon Cheesecake Mini Muffins, and Wild Blueberry Mini-Muffins for similar recipes.

Servings: 14

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

2 cups all purpose flour

2 1/2 teaspoons baking powder

Butter

1 cup buttermilk

1 egg

3 tablespoons fresh lemon juice

1/4 teaspoon lemon zest

1/2 cup powdered sugar

3/4 teaspoon salt

2 teaspoons vanilla extract

2 cups wild blueberries (of course you can use regular instead!)

Equipment:

oven

muffin liners

whisk

bowl

hand mixer

spatula

muffin tray

wire rack

Cooking instruction summary:

  1. Preheat oven to 375 degrees
  2. Line 16 muffin cups with paper lines
  3. Mash 1/8 cup sugar with lemon zest until sugar is moistened
  4. In a medium-sized bowl, whisk together flour, baking powder, and salt
  5. Using an electric mixer, beat 1 cup sugar and butter together
  6. Beat in egg, butter milk, vanilla, and lemon sugar one at a time
  7. Add flour mixture slowly until smooth
  8. Mix in blueberries gently with a large spatula
  9. Divide batter equally into muffin tins (filling about 3/4 of the way)
  10. Bake for about 35 minutes, or until cake tester comes out clean
  11. Allow muffins to cool and prepare glaze by combining lemon juice, zest, and powdered sugar
  12. Place muffins on a wire rack and spoon about 1 tbsp of glaze on top of each muffin and let it slide over the sides of the muffin

 

Step by step:


1. Preheat oven to 375 degrees

2. Line 16 muffin cups with paper lines

3. Mash 1/8 cup sugar with lemon zest until sugar is moistened

4. In a medium-sized bowl, whisk together flour, baking powder, and salt

5. Using an electric mixer, beat 1 cup sugar and butter together

6. Beat in egg, butter milk, vanilla, and lemon sugar one at a time

7. Add flour mixture slowly until smooth

8. Mix in blueberries gently with a large spatula

9. Divide batter equally into muffin tins (filling about 3/4 of the way)

10. Bake for about 35 minutes, or until cake tester comes out clean

11. Allow muffins to cool and prepare glaze by combining lemon juice, zest, and powdered sugar

12. Place muffins on a wire rack and spoon about 1 tbsp of glaze on top of each muffin and let it slide over the sides of the muffin


Nutrition Information:

Quickview
147 Calories
3g Protein
5g Total Fat
22g Carbs
1% Health Score
Limit These
Calories
147k
7%

Fat
5g
8%

  Saturated Fat
3g
19%

Carbohydrates
22g
7%

  Sugar
7g
8%

Cholesterol
24mg
8%

Sodium
255mg
11%

Alcohol
0.2g
1%

Get Enough Of These
Protein
3g
6%

Selenium
7µg
11%

Vitamin B1
0.16mg
11%

Manganese
0.2mg
10%

Folate
37µg
9%

Vitamin B2
0.14mg
8%

Calcium
69mg
7%

Phosphorus
59mg
6%

Vitamin B3
1mg
6%

Iron
1mg
6%

Vitamin K
4µg
4%

Vitamin C
3mg
4%

Fiber
1g
4%

Vitamin A
181IU
4%

Copper
0.05mg
2%

Vitamin B5
0.23mg
2%

Vitamin E
0.3mg
2%

Potassium
68mg
2%

Magnesium
7mg
2%

Vitamin B12
0.12µg
2%

Vitamin D
0.29µg
2%

Zinc
0.27mg
2%

Vitamin B6
0.03mg
2%

covered percent of daily need
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Food Trivia

A Victorian era nutritionist nicknamed the "Great Masticator" argued that food should be chewed about 100 times per minute before being swallowed.

Food Joke

If there were no food left, what could people do? Country people could eat their forest preserves and city people could have their traffic jams.

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