In a large bowl, stir together the flour, sugar, baking powder, cinnamon, salt and lemon zest. In a separate bowl or 2-cup liquid measuring cup, whisk together the milk, egg, oil and vanilla. Add the liquid ingredients to the dry, then stir just until a batter forms. Gently stir in the blueberries. Set aside.
In a small bowl, mix together the brown sugar and cinnamon.
Heat a large skillet over medium. Coat the skillet with cooking spray, reduce heat to low, then ladle batter into the skillet, using about 1/4 to 1/3 cup per muffin. Do not crowd the pan, as the muffins will spread. Sprinkle the top of each muffin with a bit of the topping. Cover and cook for 6 to 8 minutes, or until risen and browned on the bottom. Use a spatula to flip and cook for another 2 to 4 minutes. Repeat with remaining batter.
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|Serving Size: 1 Serving (170g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 26 (8%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 80.8mg||25 %|
|Sodium 7486.7mg||258 %|
|Potassium 171.7mg||5 %|
|Total Carbohydrate 63g||19 %|
|Dietary Fiber 3.9g||15 %|
|Sugars, other 59.1g|
|Protein 9.7g||14 %|
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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: 318
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