Heat oven to 400 degrees. Generously coat standard size 12 cup muffin pan with nonstick spray.
Mix 2 cups four, 1 cup sugar, baking powder, salt, and poppy seeds in large bowl. With pastry blender, cut in butter until mixture resembles fine crumbs.
Lightly beat egg, milk, lemon rind and juice and vanilla in a small bowl. Stir egg mixture into flour mixture until just blended. Toss blueberries with 1 tsbp flour in blowl, folde berries into batter. Divide batter among prepared muffin cups. Sprinkle tops with remaining sugar.
Bake in 400 degree oven for 20 minutes or until toothpick inserted comes out clean. Run sharp knife or spatula around each muffin and remove from pan. serve warm.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (138g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 133 (49%)|
|Amt Per Serving||% DV|
|Total Fat 14.7g||20 %|
|Saturated Fat 8.7g||44 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 38mg||12 %|
|Sodium 517.1mg||18 %|
|Potassium 172.6mg||5 %|
|Total Carbohydrate 29.5g||9 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 28g|
|Protein 5.6g||8 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 272
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!