Mini Blueberry Lemon Muffins
- 2 1/2 cups flour
- 3/4 cup light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- 1 large egg
- Juice from two Meyer lemons
- 1 1/4 cup milk
- 1/2 cup oil
- 1 pint blueberries
Mini Blueberry Lemon Muffins
Featured in the Honolulu Star-Advertiser on October 15, 2014.
Ingredients:
Directions:
- Heat oven to 350°F; line a mini-muffin tin with paper liners.
- Whisk together flour, brown sugar, baking powder, salt, and lemon zest.
- In a separate bowl, whisk together egg, lemon juice, milk and oil.
- Add to flour; mix just until combined.
- Stir in blueberries.
- Drop by spoonfuls into prepared tins.
- Bake for about 15 minutes or until tops are golden and spring back when pressed.
Makes about 3 dozen mini muffins.
Approximate Nutrient Analysis per serving:
100 calories, 4.5 g fat, 0.5 g saturated fat, 5 mg cholesterol, 65 mg sodium, 13 g carbohydrate, 0 g fiber, 6 g sugar, 1 g protein
