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Blueberry and Lemon MuffinsBlueberry and Lemon Muffins

Jami Nolen, Nutrition Program Associate

May 12, 2013

 

Yield

Makes 12 muffins

 

Ingredients

  • 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

 

Preparation

  1. Preheat oven to 400 F. Coat 12 (1/2-cup) muffin cups with cooking spray or line with paper liners.
  2. Whisk 1/2 cup sugar, yogurt, oil, egg, 2 teaspoons lemon zest, lemon juice and vanilla in a medium bowl.
  3. 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.
  4. Combine the remaining 2 tablespoons sugar and remaining 1 teaspoon lemon zest in a small bowl. Sprinkle evenly over the tops of the muffins.
  5. 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)

187 calories
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

 

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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.

 


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Last update: Wednesday, May 15, 2013