Blueberry Lemon Muffins
Featured Pinch Tips Video
- 1 c
- fresh or frozen blueberries, thawed rinsed and dried
- 2 c
- flour (plus an extra 2 t. )
- 3 tsp
- baking powder
- 1/2 tsp
- 1/4 tsp
- 3/4 c
- baking splenda or granulated sugar
- zest of 1 lemon (roughly 2 t.)
- 1 large
- 1/4 c
- vegetable oil
- 1 1/4 c
1Preheat oven to 425 degrees F. Either line muffin tin with paper cups or spray tin with nonstick spray.
2In a small bowl, combine blueberries and 2 T. flour; toss until coated. Set aside.
3In a separate bowl, combine remaining flour, baking powder, salt, nutmeg and Splenda (or sugar); stir with a fork until well blended. Sprinkle with lemon zest.
4In a separate bowl, beat egg, oil and milk together. Add to flour mixture and stir just until moistened. Fold in berries.
5Spoon batter into prepared muffin tin. Bake in preheated oven for 20 minutes.