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Lemon Blueberry Muffins
Delicious lemon blueberry muffins in an easy muffin recipe.
Course
Bread, Breakfast
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
12
muffins
Calories
194
kcal
Author
Leigh Anne Wilkes
Equipment
Muffin Scoop
Ingredients
2
cups
flour
3/4
cup
sugar
1/4
tsp
salt
1
tsp
baking soda
2
tsp
baking powder
1/4
tsp
nutmeg
1/3
cup
vegetable oil
1
egg
1
cup
milk
1
tsp
vanilla
1
cup
fresh blueberries
can also use frozen drain well
1
Tbsp
grated lemon rind
Glaze:
1
Tbsp
fresh lemon juice
1/2
cup
powdered sugar
Instructions
Preheat oven to 400 degrees F.
Mix together flour, sugar, baking powder, baking soda, salt, nutmeg and lemon zest
In another bowl mix together oil, egg, vanilla and milk
Add liquid into flour mixture and mix until just combined
Gently fold in blueberries
Fill lined or greased muffin tins
Bake for 20 minutes and cool
When muffins are cooled, drizzle with glaze
Glaze:
Combine lemon juice and powdered sugar together until a good consistency to drizzle with
Nutrition
Calories:
194
kcal
|
Carbohydrates:
32
g
|
Protein:
2
g
|
Fat:
6
g
|
Saturated Fat:
5
g
|
Cholesterol:
14
mg
|
Sodium:
106
mg
|
Potassium:
124
mg
|
Sugar:
19
g
|
Vitamin A:
35
IU
|
Vitamin C:
1.7
mg
|
Calcium:
48
mg
|
Iron:
0.9
mg