Lemon Dipped Blueberry Muffins Recipe

Name: Lemon Dipped Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 c. all-purpose flour; 1/2 c. sugar; 1 c. fresh or frozen blueberries; 2 1/2 tsp. baking powder; 3/4 tsp. salt; 1 egg; 3/4 c. milk; 1/3 c. oil; 2 Tbsp. sugar; 2 tsp. grated lemon rind; 2 Tbsp. melted oleo; 1 tsp. lemon juice; sugar

Servings: persons

1 3/4 c. all-purpose flour
1/2 c. sugar
1 c. fresh or frozen blueberries
2 1/2 tsp. baking powder
3/4 tsp. salt
1 egg
3/4 c. milk
1/3 c. oil
2 Tbsp. sugar
2 tsp. grated lemon rind
2 Tbsp. melted oleo
1 tsp. lemon juice
sugar

1
Combine flour, 1/2 cup sugar, baking powder and salt in a large bowl.
2
Make a well in the center of the mixture.
3
Combine egg, milk and oil.
4
Add to dry ingredients.
5
Stir just until mixed.
6
Set aside.
7
Toss blueberries with 2 tablespoons of sugar and lemon rind.
8
Fold into batter.
9
Fill muffin pans 2/3 full. Bake at 400u00b0 for 18 minutes or until golden brown.
10
Remove from pan.
11
Combine melted butter and lemon juice.
12
Dip warm muffins in this mixture, then into sugar.

806

kcal

Calories

Fat

130

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 3/4 c. all-purpose flour, 1/2 c. sugar, 1 c. fresh or frozen blueberries, 2 1/2 tsp. baking powder, and more.

Yes, Lemon Dipped Blueberry 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.

Lemon Dipped Blueberry Muffins

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