Snack

Lemon Cornmeal Blueberry Muffins is for Snack.

Lemon Cornmeal Blueberry Muffins takes 10 minutes to prepare.

Lemon Cornmeal Blueberry Muffins takes 15 minutes to cook.

Lemon Cornmeal Blueberry Muffins makes 12 servings.

The ingredients for Lemon Cornmeal Blueberry Muffins are:

1 2/3 cups flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
pinch of salt
1/2 cup cornmeal
2 tablespoons lemon juice
1/4 cup orange juice
2 egg
1/4 cup vegetable oil
1/2 cup milk
zest of one lemon
1 cup fresh or frozen blueberries

Here is how you make Lemon Cornmeal Blueberry Muffins:

Yield: 121. Preheat oven to 350 degrees F.2. In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Stir in cornmeal.3. In another bowl combine the wet ingredients and whisk until blended. Add the lemon zest.4. Pour the wet into the dry ingredients. Add the blueberries. Stir with a wooded spoon until just combined and some flour remains visible. Do not over mix.5. Line muffin tray with muffing cups or spray with oil. Spoon muffin batter evenly into 12 cups.6. Bake on the middle rack of oven for 15 minutes or until golden brown.Number of Servings: 12Recipe submitted by SparkPeople user MDMAGER.

The nutritional information for Lemon Cornmeal Blueberry Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 153.0

• Total Fat: 5.8 g
• Cholesterol: 35.8 mg
• Sodium: 141.1 mg
• Total Carbs: 22.6 g
• Dietary Fiber: 1.1 g
• Protein: 3.3 g

The dietary needs meet for Lemon Cornmeal Blueberry Muffins is Vegetarian