Lemon-Blueberry Breakfast Muffins Recipe

Name: Lemon-Blueberry Breakfast Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup promise buttery spread; 3/4 cup granulated sugar; 1 eggs; 1 teaspoon vanilla extract; 1/2 cup yogurt; 1/2 teaspoon grated lemon peel; 1 cup fresh blueberries; 1/2 cup confectioners sugar; 1 tablespoon lemon juice; 2 teaspoons promise buttery spread

Servings: persons

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup promise buttery spread
3/4 cup granulated sugar
1 eggs
1 teaspoon vanilla extract
1/2 cup yogurt
1/2 teaspoon grated lemon peel
1 cup fresh blueberries
1/2 cup confectioners sugar
1 tablespoon lemon juice
2 teaspoons promise buttery spread

1
Preheat oven to 350u00b0. Grease 12-cup muffin pan or line with aluminum cupcake liners; set aside.
2
In medium bowl, combine flour, baking powder, baking soda and salt. Add blueberries and gently toss to coat. In large mixing bowl, with electric mixer, beat Promise(R) Buttery Spread and granulated sugar until light and fluffy. Beat in egg and vanilla, then yogurt and lemon peel just until blended. Stir in flour mixture just until blended.
3
Evenly spoon batter into prepared pan. Bake 22 to 24 minutes or until golden brown and center springs back when touched. On wire rack, cool 5 minutes. Remove from pan and cool completely.
4
Meanwhile for Glaze, blend confectioners sugar, lemon juice and Spread. Drizzle Glaze over cooled muffins.

708

kcal

Calories

Fat

105

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 14 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and more.

Yes, Lemon-Blueberry Breakfast Muffins falls under the Breakfast 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.

Lemon-Blueberry Breakfast Muffins

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