Blueberry Lemon Muffins Recipe

Name: Blueberry Lemon Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon lemon juice; 1 cup milk; 1 each eggs beaten; 1/4 cup vegetable oil; 1/4 cup molasses; 1 cup bran; 3/4 cup whole wheat flour; 3/4 cup flour, all-purpose; ⅓ cup brown sugar packed; 1 1/2 teaspoons lemon zest grated; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 cup blueberries fresh or frozen

Servings: persons

1 tablespoon lemon juice
1 cup milk
1 each eggs beaten
1/4 cup vegetable oil
1/4 cup molasses
1 cup bran
3/4 cup whole wheat flour
3/4 cup flour, all-purpose
⅓ cup brown sugar packed
1 1/2 teaspoons lemon zest grated
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup blueberries fresh or frozen

1
In bowl, stir lemon juice into milk.
2
Let stand 1 minute to sour.
3
Stir in egg, oil and molasses.
4
In large bowl, combine bran, whole wheat and all-purpose flours, sugar, lemon rind, baking powder and baking soda.
5
Add milk mixture and blueberries, mixing just until combined.
6
Spoon into non-stick or paper-lined muffin tins.
7
Bake in 375 degree F oven for 20 to 25 minutes or until firm to the touch.

458

kcal

Calories

Fat

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 13 ingredients. The key ingredients include: 1 tablespoon lemon juice, 1 cup milk, 1 each eggs beaten, 1/4 cup vegetable oil, 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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