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Blueberry-Lemon Muffins

Blueberry-Lemon Muffins
You can never have too many morn meal recipes, so give Blueberry-Lemon Muffins a try. This recipe serves 12. One serving contains 183 calories, 3g of protein, and 4g of fat. A mixture of flour, egg, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 42 minutes. It is a good option if you're following a vegetarian diet.

Instructions

1
Preheat oven to 40
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OvenOven
2
. Lightly spoon flour into dry measuring cups; level with a knife.
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All Purpose FlourAll Purpose Flour
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Measuring CupMeasuring Cup
KnifeKnife
3
Combine flour and next 4 ingredients in a medium bowl; stir well with a whisk.
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All Purpose FlourAll Purpose Flour
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WhiskWhisk
BowlBowl
4
Add blueberries and 2 teaspoons lemon rind; toss gently. Make a well in center of mixture.
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BlueberriesBlueberries
Lemon PeelLemon Peel
5
Combine buttermilk, butter, 1 teaspoon lemon juice, and egg in a bowl; stir well with a whisk.
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Lemon JuiceLemon Juice
ButtermilkButtermilk
ButterButter
EggEgg
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WhiskWhisk
BowlBowl
6
Add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray.
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Cooking SprayCooking Spray
All Purpose FlourAll Purpose Flour
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Muffin LinersMuffin Liners
7
Bake at 400 for 17 to 18 minutes or until golden brown.
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OvenOven
8
Remove muffins from pan immediately; cool on a wire rack.
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Wire RackWire Rack
Frying PanFrying Pan
9
Combine powdered sugar, remaining 1 teaspoon lemon rind, and remaining 2 teaspoons lemon juice in a small bowl; stir until smooth.
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Powdered SugarPowdered Sugar
Lemon JuiceLemon Juice
Lemon PeelLemon Peel
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BowlBowl
10
Drizzle glaze evenly over muffins.
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GlazeGlaze
DifficultyHard
Ready In42 m.
Servings12
Health Score1
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesSide Dish
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