Breakfast

Blueberry Lemon Scuffins is for Breakfast, Snack.

Blueberry Lemon Scuffins takes 15 minutes to prepare.

Blueberry Lemon Scuffins takes 12 minutes to cook.

Blueberry Lemon Scuffins makes 12 servings.

The ingredients for Blueberry Lemon Scuffins are:

1 cup white whole wheat flour
1 cup all purpose
2 tsp baking powder
? tsp baking soda
? tsp salt
? cup smart balance organic buttery spread
1 egg
? cup 0% plain Greek yogurt
? cup ricotta part skim
1/3 cup sugar
1 tsp vanilla
? tsp almond extract
Zest from 1 lemon
Juice from ? lemon
1 cup blueberries

Here is how you make Blueberry Lemon Scuffins:

Preheat oven to 400Combine flours, baking powder, baking soda, and salt in a large mixing bowl. Whisk ingredients together. In a separate bowl, have your washed and dried blueberries ready. Add 1-2 Tbsp of this flour mixture to the berries and toss to coat.Add smart balance, and cut into flour using a pastry cutter. Set aside.In another bowl, beat egg and add in ricotta, yogurt, lemon juice and zest, sugar, vanilla, and almond extract. Whisk to combine.Pour wet ingredients into dry and gently mix together using a wooden spoon or using your hands. Add in blueberries and continue to gently mix in berries with your hands. Careful to not over mix batter. Should just come together as a soft, slightly sticky dough. Line a large cookie sheet with a sil pat, or parchment paper.Using a spoon and hands, drop 1 1/2" to 2" diameter mounds of dough onto your pan spacing 2" apart. May do 2 batches of 6.If desired, sprinkle sugar on top before baking.Bake 11-12 minutes until just starting to get a little golden on top.Serving Size: Makes 12 2-3" scuffinsNumber of Servings: 12Recipe submitted by SparkPeople user BAW117.

The nutritional information for Blueberry Lemon Scuffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 153.6

• Total Fat: 4.8 g
• Cholesterol: 20.2 mg
• Sodium: 188.5 mg
• Total Carbs: 21.9 g
• Dietary Fiber: 1.7 g
• Protein: 5.2 g