Epicure Recipes

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Lemon Blueberry Muffins

Low-sodiumOnion-freeSugar ConsciousGarlic-freeBreakfast

28 min

12 muffins

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Ingredients

  • 2 cups all-purpose or gluten free flour
  • 1 1⁄2 tsp baking powder
  • 1⁄2 tsp baking soda
  • 1⁄2 tsp salt
  • zest of one lemon
  • 3⁄4 cup milk
  • 1 tbsp lemon juice, about 1/2 a lemon
  • 1⁄3 cup oil
  • 3⁄4 cup sugar
  • 1 egg, beaten
  • 1 tsp vanilla extract
  • 1⁄2 tsp almond extract
  • 1 cup blueberries

Preparation

  • Preheat oven to 375° F (190° C).
  • Lightly spray or brush Muffin Maker with vegetable oil.
  • Whisk first 5 ingredients and set aside.
  • Add lemon juice to milk.
  • In a separate bowl, whisk together oil, sugar, egg, vanilla extract, almond extract and milk.
  • Toss blueberries in 1 tbsp of dry ingredients.
  • Using Corner Spatula, stir wet into dry until just moistened. Add blueberries with last few strokes.
  • Scoop into Muffin Maker. Bake 15–18 minutes.

Epicure Products Used

Nutritional Information

Per serving(1 muffin): Calories 200, Fat 7 g (Saturated 0.5 g, 0 0 g), Cholesterol 20 mg, Sodium 200 mg, Carbohydrate 31 g (Fiber 1 g, Sugars 15 g), Protein 3 g.