Photo: Diliara Garifullina
Blueberry-Lemonade Muffins
10 ingredients
15
openrecipes
This tender, moist muffin is loaded with blueberries and has just the right amount of sweet and tart.
Estimated Nutrition (whole recipe, rough)
880
Calories
38g
Protein
19g
Fat
139g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2-½ cups All-purpose Flour
- 1 Tablespoon Baking Powder
- 1 teaspoon Salt
- 1-¼ cup White Granulated Sugar, Divided
- 2 whole Large Eggs
- 1 cup Regular Sour Cream (do Not Use "light")
- ½ cups Butter, Melted
- 1 Tablespoon Lemon Zest (for 1 Tablespoon You'll Need Only 1 Large Lemon)
- ¼ cups Fresh Lemon Juice (from The Same Lemon That Was Zested)
- 1-½ cup Fresh Blueberries Or 1 1/2 Cups Frozen Wild Blueberries, Rinsed And Drained
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes