Lemon Blueberry Muffins
This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians.
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Servings: 12
Serving Size: 3.44 ounces
Ingredients
2 1/3 cups all-purpose flour
3/4 cup granulated white sugar
1 tablespoons baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon Kosher salt
1 cup non-dairy milk, unsweetened
1/2 cup applesauce, unsweetened
1/4 cup lemon juice
1/4 cup canola oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries
Lemon-sugar
1 teaspoon lemon zest
1 teaspoon granulated white sugar
Preparation
- To a stand mixer, add flour, sugar, baking powder, cinnamon and salt. Mix until there are no lumps and well combined.
- Add milk, applesauce, lemon juice, oil, apple cider vinegar and vanilla extract to a mixing bowl. Fold in with dry ingredients. Be sure not to overmix, batter should remain airy. Add blueberries and carefully combine.
- Preheat the oven to 350 degrees Fahrenheit. Using a #16 blue scoop, portion muffin batter into lined muffin pan. Bake for 35-40 minutes or until slightly golden browned.
- Make the lemon sugar – In a small mixing bowl, combine lemon zest and sugar.
- Cool muffins completely. Top with sprinkle of lemon sugar.
Nutrition information
Calories: 207 Total Fat: 5g Saturated Fat: 0g Trans Fat: 0g Carbohydrate: 37g Fiber: 1g Total Sugars: 16g Protein: 3g Sodium: 31mg
*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.