Lemon Blueberry Muffins

Lemon Blueberry Muffins

  • Makes 18 muffins
  • Prep Time 15 min
  • Cook Time 20 min

Ingredients:

  • 3 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup PLUS 2 Tbsp. Country Crock® Spread
  • 1 egg
  • 1 1/4 cups sugar
  • 1 tsp. grated lemon peel
  • 1 1/2 cups lowfat vanilla or plain yogurt
  • 1 1/2 cups fresh blueberries

Directions:

  1. Preheat oven to 375°. Line muffin pans with paper liners; set aside.
  2. Combine flour, baking powder, baking soda and salt in medium bowl; set aside.
  3. Beat Country Crock® Spread with sugar in large bowl, with electric mixer until light and fluffy, about 1 minute. Beat in egg and lemon peel. With mixer on low, alternately beat in flour mixture and yogurt just until blended, beginning and ending with flour mixture. Gently fold in blueberries. Evenly spoon batter into prepared muffin pans.
  4. Bake 20 to 22 minutes until toothpick inserted in centers comes out clean. Cool 10 minutes on wire rack; remove from pans and cool completely.
Nutritional Information

Nutritional Information

Nutritional Information
Portion 1 muffin Servings Per Conatiner Value Amount Per Serving Nutrient Type
Portion 1 muffin
Amount Per Serving
Calories 180
Calories from Fat 30
Total Fat 3 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 10 mg
Sodium 230 mg
Total Carbs 35 g
Dietary Fiber 1 g
Sugars 18 g
Protein 4 g
Calcium 8 %
Iron 6 %
Vitamin C 2 %
Vitamin A 6 %
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