Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Wild Blueberry Lemon Muffins

 
One serving costs about $0.56

$0.56 per serving

4 people like this recipe

4 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

14 vegetarian,lacto ovo vegetarian side dish
spoonacular Score:16%

Spoonacular Score: 16%

 

Wild Blueberry Lemon Muffins might be just the morn meal you are searching for. This recipe makes 14 servings with 148 calories, 3g of protein, and 5g of fat each. For 56 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 4 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a vegetarian diet. A mixture of lemon juice, powdered sugar, butter, and a handful of other ingredients are all it takes to make this recipe so tasty. All things considered, we decided this recipe deserves a spoonacular score of 21%. This score is not so awesome. Similar recipes include Wild Blueberry Lemon Muffins With Lemon Glaze, Wild Blueberry Lemon Cheesecake Mini Muffins, and Wild Blueberry Mini-Muffins.

Ingredients

Servings:
2 cups
2 cups all purpose flour
all purpose flour
2.5 tsps
2.5 tsps baking powder
baking powder
some
some butter
butter
1 cup
1 cup buttermilk
buttermilk
1
1  egg
egg
3 Tbsps
3 Tbsps fresh lemon juice
fresh lemon juice
0.25 tsps
0.25 tsps lemon zest
lemon zest
0.5 cups
0.5 cups powdered sugar
powdered sugar
0.75 tsps
0.75 tsps salt
salt
2 tsps
2 tsps vanilla extract
vanilla extract
2 cups
2 cups canned wild blueberries
canned wild blueberries
2 cups all purpose flour
2 cups
all purpose flour
2.5 tsps baking powder
2.5 tsps
baking powder
some butter
some
butter
1 cup buttermilk
1 cup
buttermilk
1  egg
1
egg
3 Tbsps fresh lemon juice
3 Tbsps
fresh lemon juice
0.25 tsps lemon zest
0.25 tsps
lemon zest
0.5 cups powdered sugar
0.5 cups
powdered sugar
0.75 tsps salt
0.75 tsps
salt
2 tsps vanilla extract
2 tsps
vanilla extract
2 cups canned wild blueberries
2 cups
canned wild blueberries

Equipment

hand mixer
hand mixer
muffin liners
muffin liners
muffin tray
muffin tray
wire rack
wire rack
spatula
spatula
whisk
whisk
bowl
bowl
oven
oven
hand mixer
hand mixer
muffin liners
muffin liners
muffin tray
muffin tray
wire rack
wire rack
spatula
spatula
whisk
whisk
bowl
bowl
oven
oven


Instructions

  1. Preheat oven to 375 degrees
  2. Line 16 muffin cups with paper lines
  3. Mash 1/8 cup sugar with lemon zest until sugar is moistened
  4. In a medium-sized bowl, whisk together flour, baking powder, and salt
  5. Using an electric mixer, beat 1 cup sugar and butter together
  6. Beat in egg, butter milk, vanilla, and lemon sugar one at a time
  7. Add flour mixture slowly until smooth
  8. Mix in blueberries gently with a large spatula
  9. Divide batter equally into muffin tins (filling about 3/4 of the way)
  10. Bake for about 35 minutes, or until cake tester comes out clean
  11. Allow muffins to cool and prepare glaze by combining lemon juice, zest, and powdered sugar
  12. Place muffins on a wire rack and spoon about 1 tbsp of glaze on top of each muffin and let it slide over the sides of the muffin

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.56
Ingredient
2 cups all purpose flour
2.5 teaspoons baking powder
some butter
1 cup buttermilk
1 egg
3 tablespoons fresh lemon juice
¼ teaspoons lemon zest
½ cups powdered sugar
2 teaspoons vanilla extract
2 cups canned wild blueberries
Price
$0.33
$0.07
$0.60
$0.49
$0.24
$0.31
$0.04
$0.19
$0.60
$4.97
$7.84

Tips

Health Tips

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you find that you're always missing lemon zest, purchase lemon extract and substitute a 1/2 teaspoon extract for every tablespoon zest.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • Rumor has it you can freeze whole lemons and grate them while still frozen whenever you want to pump up the lemon flavor in a dish. Next time you have some lemons not getting used, give it a try (and let us know how it goes).

  • get more cooking tips

Green Tips

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

Disclaimer

Nutritional Information

Quickview
147 Calories
3g Protein
5g Total Fat
22g Carbs
1% Health Score
Limit These
Calories
147
7%

Fat
5g
8%

  Saturated Fat
3g
19%

Carbohydrates
22g
7%

  Sugar
7g
8%

Cholesterol
24mg
8%

Sodium
184mg
8%

Alcohol
0.2g
1%

Get Enough Of These
Protein
3g
6%

Selenium
7µg
11%

Vitamin B1
0.16mg
11%

Manganese
0.2mg
10%

Phosphorus
93mg
9%

Folate
37µg
9%

Vitamin B2
0.14mg
8%

Vitamin B3
1mg
6%

Calcium
57mg
6%

Iron
1mg
6%

Vitamin K
4µg
4%

Fiber
1g
4%

Vitamin C
3mg
4%

Potassium
140mg
4%

Vitamin A
181IU
4%

Vitamin D
0.36µg
2%

Copper
0.05mg
2%

Vitamin B5
0.23mg
2%

Vitamin E
0.3mg
2%

Magnesium
7mg
2%

Vitamin B12
0.12µg
2%

Zinc
0.28mg
2%

Vitamin B6
0.03mg
2%

covered percent of daily need

Related Recipes