Vegetarian
Wild blueberry lemon muffins
Wild Blueberry Lemon Muffins are a delicious breakfast option that serves 14 people. This recipe is a good choice for those following a lacto ovo vegetarian diet. It contains essential vitamins and minerals from the blueberries and lemon juice.
Ingredients
US
flour
2 cups
baking powder
2.5 tsps
butter
14 servings
buttermilk
1 cup
free range eggs
1
lemon juice
3 Tbsps
lemon peel
0.25 tsps
powdered sugar
0.5 cup
salt
0.75 tsps
vanilla extract
2 tsps
canned wild blueberries
2 cups
Method
- Preheat oven to 375 degrees
- Line 16 muffin cups with paper lines
- Mash 1/8 cup sugar with lemon zest until sugar is moistened
- In a medium-sized bowl, whisk together flour, baking powder, and salt
- Using an electric mixer, beat 1 cup sugar and butter together
- Beat in egg, butter milk, vanilla, and lemon sugar one at a time
- Add flour mixture slowly until smooth
- Mix in blueberries gently with a large spatula
- Divide batter equally into muffin tins (filling about 3/4 of the way)
- Bake for about 35 minutes, or until cake tester comes out clean
- Allow muffins to cool and prepare glaze by combining lemon juice, zest, and powdered sugar
- Place muffins on a wire rack and spoon about 1 tbsp of glaze on top of each muffin and let it slide over the sides of the muffin
Nutrition:
147 kcal
Carbs
22 g
Fat
5 g
Protein
3 g
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