Blueberry and Lemon Muffins
Jami Nolen, Nutrition Program Associate
May 12, 2013
Makes 12 muffins
- 1/2 cup plus 2 tablespoons sugar, divided
- 3/4 cup nonfat plain yogurt
- 1/3 cup canola oil
- 1 large egg
- 3 teaspoons freshly grated lemon zest, divided
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1½ cups white whole-wheat flour
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1½ cups blueberries
- Preheat oven to 400° F. Coat 12 (1/2-cup) muffin cups with cooking spray or line with paper liners.
- Whisk 1/2 cup sugar, yogurt, oil, egg, 2 teaspoons lemon zest, lemon juice and vanilla in a medium bowl.
- Whisk flour, cornmeal, baking powder, baking soda and salt in a large bowl. Add the yogurt mixture and fold until almost blended. Gently fold in blueberries. Divide the batter among the muffin cups.
- Combine the remaining 2 tablespoons sugar and remaining 1 teaspoon lemon zest in a small bowl. Sprinkle evenly over the tops of the muffins.
- Bake the muffins until golden brown and they spring back lightly to the touch, 20 to 25 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes before serving.
Nutrition Information (Per muffin)
7 g fat (1 g sat, 4 g mono)
18 mg cholesterol
29 g carbohydrates
10 g added sugars
4 g protein
3 g fiber
255 mg sodium
96 mg potassium
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.
Last update: Wednesday, May 15, 2013