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Lemon Blueberry Muffins is for Breakfast.

Lemon Blueberry Muffins takes 10 minutes to prepare.

Lemon Blueberry Muffins takes 20 minutes to cook.

Lemon Blueberry Muffins makes 12 servings.

The ingredients for Lemon Blueberry Muffins are:

1.5 C All purpose flour
1/4 C Fine yellow cornmeal
1 t baking powder
1/4 t salt
1/2 C granulated sugar
1/4C oil
1 t vanilla extract
1 T apple cider vinegar
1/2 C Plain or lemon soy yogurt
1/2 C apple or orange juice
1 Pt Blueberries fresh or frozen
zest of one lemon
2-4 Tblsp additional flour to coat blueberries

Here is how you make Lemon Blueberry Muffins:

Preheat oven to 375Place 2-4 T flour in a shallow dish, add rinsed/drained berries and swirl in a circular motion until all berries are coated with the flour. Set aside. This step helps keep them afloat in the batter during baking instead of all sinking to the bottom.Whisk dry ingredients. Combine liquid ingredients including yogurt and whisk to combine. Add wet to dry. Whisk until just combined.Gently fold in flour coated blueberries .Spoon into prepared muffin pan (if using unlined tin, lightly grease pan), filling one half to two thirds full.Bake for 20-25 minutes or until tops are golden brown and begin to crack. Optional - sprinkle with a little granulated sugar once tops have risen and rounded for crunchy, shiny tops.Makes 12 standard sized muffins.Number of Servings: 12Recipe submitted by SparkPeople user ABERRY.

The nutritional information for Lemon Blueberry Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 162.3

• Total Fat: 4.9 g
• Cholesterol: 0.0 mg
• Sodium: 206.3 mg
• Total Carbs: 28.3 g
• Dietary Fiber: 1.7 g
• Protein: 2.1 g

The dietary needs meet for Lemon Blueberry Muffins is Vegan