Dessert

Lemon Blueberry muffins with vanilla bean is for Dessert.

Lemon Blueberry muffins with vanilla bean takes 15 minutes to prepare.

Lemon Blueberry muffins with vanilla bean takes 25 minutes to cook.

Lemon Blueberry muffins with vanilla bean makes 15 servings.

The ingredients for Lemon Blueberry muffins with vanilla bean are:

Dry, sifted:
1 3/4 cups flour
1/2 cup granulated sugar
2 tsp baking powder
1/4 tsp salt
1 tsp lemon zest (I used the zest of a whole lemon because I love a stronger flavor)
1 to 1 1/2 cups fresh blueberries **Coat the blueberries in the flour mixture to prevent "bleeding" while cooking**

Wet, mixed:
1 egg
4 tbsp margarine, melted (I melt mine over the warming oven)
1 cup milk (I used 1%)
half a vanilla bean pod OR 1 tsp vanilla extract

Here is how you make Lemon Blueberry muffins with vanilla bean:

Pre-heat oven to 400F and melt margarine.Sift and mix the dry ingredients, adding blueberries and coating them thoroughly without breaking. I prefer more lemon (2 tsp zest) and fewer blueberries (1 cup), but you can use less lemon or add up to an additional half-cup blueberries.Mix the milk, beaten egg and margarine with the vanilla before incorporating into the dry mix. As soon as it is incorporated STOP MIXING!Pour into greased muffin tins (or ungreased foil wrappers in the muffin tins). Bake at 400 for 20-30 minutes, before muffins begin to brown.Serving Size: Makes 15 regular-sized muffins, serving size 2 muffinsNumber of Servings: 15Recipe submitted by SparkPeople user AUBRETTE.

The nutritional information for Lemon Blueberry muffins with vanilla bean is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 108.7

• Total Fat: 2.0 g
• Cholesterol: 13.2 mg
• Sodium: 140.5 mg
• Total Carbs: 20.2 g
• Dietary Fiber: 0.7 g
• Protein: 2.5 g