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Best Lemon Topped Blueberry Muffins
AMY KAY'S KITCHEN12Ingredients
55Minutes
280Calories
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Ingredients
US|METRIC
13 SERVINGS
- 1/3 cup sugar
- 1 1/2 tsp. zest (finely grated, I sometimes add a little extra because I love the lemon flavor)
- 2 cups fresh blueberries (about 10 ounces, picked over *, Same amount for frozen blueberries just see note for slight change in directions)
- 1 1/8 cups sugar (8 ounces plus 1 teaspoon)
- 2 1/2 cups unbleached all purpose flour (12 1/2 ounces)
- 2 1/2 tsp. baking powder
- 1 tsp. table salt
- 2 large eggs
- 4 Tbsp. unsalted butter (melted and cooled slightly)
- 1/4 cup vegetable oil (I use light olive oil)
- 1 cup buttermilk
- 1 1/2 tsp. vanilla extract
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories280Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat3g15% |
| Trans Fat0g |
| Cholesterol45mg15% |
| Sodium310mg13% |
| Potassium95mg3% |
| Protein4g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate46g15% |
| Dietary Fiber1g4% |
| Sugars26g |
| Vitamin A4% |
| Vitamin C6% |
| Calcium10% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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