blueberry lemon muffins
These almost have a biscuit texture while still being muffin-like. The lemon zest adds a very subtle flavor that doesn't over power the blueberries. I've made this with fresh and frozen berries and it always comes out good. Florida has blueberry patches where you can go and pick your own berries. And of course, fresh lemons can be bought at many roadside stands here so this is a perfect way to use both!
prep time
15 Min
cook time
20 Min
method
Bake
yield
6-12 muffins
Ingredients
- 1 cup fresh or frozen blueberries, thawed rinsed and dried
- 2 cups flour (plus an extra 2 t. )
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 3/4 cup baking splenda or granulated sugar
- - zest of 1 lemon (roughly 2 t.)
- 1 large egg
- 1/4 cup vegetable oil
- 1 1/4 cups milk
How To Make blueberry lemon muffins
-
Step 1Preheat oven to 425 degrees F. Either line muffin tin with paper cups or spray tin with nonstick spray.
-
Step 2In a small bowl, combine blueberries and 2 T. flour; toss until coated. Set aside.
-
Step 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.
-
Step 4In a separate bowl, beat egg, oil and milk together. Add to flour mixture and stir just until moistened. Fold in berries.
-
Step 5Spoon batter into prepared muffin tin. Bake in preheated oven for 20 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Breakfast
Category:
Muffins
Diet:
Vegetarian
Tag:
#Healthy
Keyword:
#lemon
Keyword:
#blueberry
Keyword:
#splenda
Method:
Bake
Culture:
American
Ingredient:
Flour
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