Heat oven to 425 degrees
Heat the cup of blueberries with tsp sugar just until the sugar dissolves, set aside to cool.
Combine 1/3 cup sugar with lemon zest and set aside.
Combine dry ingredients in a bowl and whisk to mix thoroughly. (I also like to add a few gratings of fresh nutmeg)
Combine wet ingredients with eggs and mix well.
Add wet to dry ingredients and stir JUST until moistened. (you don't want to over mix as to make a tough muffin)
Gently fold in 1 cup of the fresh or frozen blueberries.
Scoop 1/2 the batter in bottom of 12 muffins papers. Add a tablespoon of the cooled blueberries and sugar mixture. Add the rest of the muffin mix on top of the cooled blueberries. Sprinkle with the sugar and lemon zest mixture.
Bake for 18 - 22 minutes or just until toothpick inserted in center comes out clean.
If you have a large enough bowl or mixing container you can scale this to 5x being careful not to over mix. Don't skip the fresh grated lemon zest as it adds a nice refreshing taste to the muffin.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (123g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 78 (38%)|
|Amt Per Serving||% DV|
|Total Fat 8.6g||12 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 42mg||13 %|
|Sodium 1864mg||64 %|
|Potassium 142.9mg||4 %|
|Total Carbohydrate 29.4g||9 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 27.8g|
|Protein 5g||7 %|
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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: 205
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