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Lemon Blueberry Muffins
Source: dLife

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

Rating:
Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Easy

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
1/2 Fat , 1/2 Fruits , 1/2 Other Carbs , 1 Starch
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 cup  white all purpose flour
1 tsp  low sodium baking powder
0 1/2 tsp  baking soda
0 1/2 tsp  salt
0 1/2 cup  sugar
1 tsp  fresh lemon peel
0 3/4 cup  Blueberries, fresh
2 each  egg whites
8 floz  nonfat lemon yogurt
0 1/2 cup  unsweetened applesauce
1 tbsp  vegetable oil
1 each  olive oil cooking spray
Directions
  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. Spray a nonstick muffin pan with nonstick cooking spray and fill 2/3 of the way with the batter. Bake for 20 minutes.

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