Here's a simple flavour twist on a Canadian muffin favourite – blueberry lemon. These muffins will have you jumping out of bed all week long. The glazed muffins are best enjoyed within 24 hours.
- Portion size 12 servings
- Credits : Canadian Living Magazine
Ingredients
Glaze (optional):
Method
In large bowl, whisk together flour, lemon zest, baking powder, baking soda and salt.Whisk together eggs, brown sugar, yogurt, oil and lemon juice; pour over flour mixture, stirring until just a few streaks of flour remain. Stir in blackberries just until combined. Spoon into greased or paper-lined muffin cups.
Bake in 350?F (180?C) oven until tops are firm to the touch, about 25 minutes. Let cool in pan on rack for 5 minutes; transfer to rack and let cool completely. (Make-ahead: Store in airtight container for up to 3 days. Or individually wrap in plastic wrap and freeze in airtight container for up to 2 weeks.)
Glaze (optional): Whisk icing sugar with lemon juice; brush over muffins.
Nutritional facts Per muffin: about
- Fibre 2 g
- Sodium 206 mg
- Sugars 20 g
- Protein 5 g
- Calories 289.0
- Total fat 11 g
- Potassium 178 mg
- Cholesterol 34 mg
- Saturated fat 2 g
- Total carbohydrate 43 g
%RDI
- Iron 14.0
- Folate 29.0
- Calcium 6.0
- Vitamin A 3.0
- Vitamin C 7.0
