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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Lemon Blueberry Muffins

Source: dLife

Homemade muffins made with fresh blueberries and some added lemon zest.

Nutrition Facts

Makes 16 servings
Amount Per Serving

Calories	106.3

Total Carbs	21.7 g

Dietary Fiber	0.7 g

Sugars	8.9 g

Total Fat	1.1 g

Saturated Fat	0.2 g

Unsaturated Fat	0.6 g

Potassium	58.2 mg

Protein	2.6 g

Sodium	126.9 mg

Dietary Exchanges 1.1 Fat, 0.1 Fruits, 0.4 Other Carbs, 0.7 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 cup white all purpose flour 1.0
1 tsp low sodium baking powder 0.5
0 1/2 tsp baking soda 0.5
0 1/2 tsp salt 0.5
0 1/2 cup sugar 1.0
1 tsp fresh lemon peel 0.75
0 3/4 cup Blueberries, fresh 2.0
2 each egg whites 8.0
8 floz nonfat lemon yogurt 0.5
0 1/2 cup unsweetened applesauce 1.0
1 tbsp vegetable oil 1.0
1 each olive oil cooking spray

Directions

Preheat oven to 400 degrees F.
In a large bowl, mix the flour, baking powder, baking soda, salt, sugar, and lemon peel, add the blueberries and mix well to coat. Make a well in the center of the mixture.
In a separate bowl, mix the egg whites, yogurt, applesauce, and oil; add to the well of the dry ingredients. Mix until dry ingredients are moistened.
Spray a nonstick muffin pan with nonstick cooking spray and fill 2/3 of the way with the batter. Bake for 20 minutes.