Lemon Blueberry Muffins

So good you'll cry ; )

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• Blueberries were on sale at the grocery store so into the basket they went and I had just the plan for them, lemon-blueberry muffins!  
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• I trawled the web to find a recipe with good reviews (many marked comments about being too dense, not sweet enough, dry, etc.).  Then, I found a Southern Living recipe.  The smell of home-made muffins in the oven is divine!  Bebe and I danced to some of our favorite tunes while the muffins baked away.

If you're game to try a muffin recipe for this weekend, here's a good one...

Lemon-Blueberry Muffins

• YIELD: Makes 1 dozen
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• Ingredients
• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup fresh or frozen blueberries, thawed and drained
• 3/4 cup fat-free milk
• 1/2 cup sugar
• 1/4 cup vegetable oil
• 2 teaspoons grated lemon rind
• 1 teaspoon vanilla extract
• 2 egg whites
• Vegetable cooking spray

Preparation

Combine first 3 ingredients in a large mixing bowl; add blueberries, and gently toss to coat. Make a well in center of mixture.

Stir together milk, sugar, and next 3 ingredients; add to dry ingredients, stirring just until moistened.

Beat egg whites at medium speed with an electric mixer 1 minute or until soft peaks form; fold into batter. Spoon batter into muffin pans coated with cooking spray, filling two-thirds full.

Bake at 350° for 20 to 25 minutes or until done.

Nutritional Information

Amount per serving

• Calories: 151
• Calories from fat: 30%
• Fat: 5g
• Saturated fat: 0.4g
• Monounsaturated fat: 2.7g
• Polyunsaturated fat: 1.4g
• Protein: 3g
• Carbohydrate: 24g
• Fiber: 1g
• Cholesterol: 0.0mg
• Iron: 0.8mg
• Sodium: 133mg
• Calcium: 50mg

Southern Living JANUARY 2003