Blueberry Lemon Muffins Recipe

Name: Blueberry Lemon Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; 1 egg; 1/2 cup white sugar; 1 cup skim milk; 3 teaspoons baking powder; 1/2 cup margarine, melted; 1/2 teaspoon salt; 1 cup frozen blueberries; 1/2 cup superfine sugar; 1/2 cup lemon juice

Servings: persons

1
Combine flour, sugar, and baking powder in large bowl.
2
Beat egg in separate bowl; add milk& margarine.
3
Add egg mixture to dry ingredients.
4
Stir until just mixed- batter will be lumpy.
5
Stir in blueberries.
6
Fill muffin tins 2/3 full.
7
Bake at 425 degrees for 20 minutes.
8
Take slightly cooled muffins& dunk top into lemon juice and then sugar.
9
Cool completely before serving.

502

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups flour, 1 egg, 1/2 cup white sugar, 1 cup skim milk, and more.

Yes, Blueberry Lemon Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Lemon Muffins

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