Lemon-Blueberry Muffins

Name: Lemon-Blueberry Muffins
Yield: 12 servings of 1
Ingredients: 2 cups (500 mL) all-purpose flour; ¼ cup (60 mL) plus 2 tbsp (30 mL) sugar, divided; 1 tbsp (15 mL) baking powder; ½ tsp (2 mL) salt; 1 tbsp (15 mL) lemon zest; 1 cup (250 mL) fresh blueberries, rinsed and drained; ¾ cup (175 mL) butter or margarine, melted; ¾ cup (175 mL) milk; 1 egg; ¼ tsp (1 mL) ground cinnamon

Ingredients

2 cups (500 mL) all-purpose flour
¼ cup (60 mL) plus 2 tbsp (30 mL) sugar, divided
1 tbsp (15 mL) baking powder
½ tsp (2 mL) salt
1 tbsp (15 mL) lemon zest
1 cup (250 mL) fresh blueberries, rinsed and drained
¾ cup (175 mL) butter or margarine, melted
¾ cup (175 mL) milk
1 egg
¼ tsp (1 mL) ground cinnamon

Directions

Preheat the oven to 400°F (200°C). Combine the flour, ¼ cup (60 mL) of the sugar, baking powder, lemon zest, and salt in a large bowl. Add blueberries and toss gently to coat.
Lightly brush the cups of the 12-Cup Muffin Pan with 1 tbsp (15 mL) butter. In a medium bowl, whisk together the remaining butter, milk, and egg. Add milk mixture to the dry ingredients and mix until just combined; some lumps are okay!
Divide the batter evenly among the muffin cups using a Medium Scoop. Combine the remaining 2 tbsp (30 mL) sugar and cinnamon; sprinkle over the muffins.
Bake for 20-25 minutes or until the tops are golden brown and a wooden pick inserted in the centers comes out clean. Remove from the oven and let cool for 5 minutes in the pan before transferring the muffins to a cooling rack. Serve slightly warm or let cool completely before storing in an airtight container.

Yield:

12 servings of 1

Nutrients per serving:

U.S. Nutrients per serving: Calories 210, Total Fat 12 g, Saturated Fat 8 g, Cholesterol 50 mg, Carbohydrate 24 g, Protein 3 g, Sodium 250 mg, Fiber less than 1 g