Crazy for Crust · by Dorothy Kern★ 5.0 (2)
Lemon Blueberry Muffins Recipe
NUTRITION · PER SERVING40M COOK
CAL 12%·PRO 7%
CARBS 32G51% OF CAL
2G FIBER17G ADDED2G INTRINSIC11G OTHER19G TOTAL SUGAR
FAT 12G44% OF CAL
3G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender blueberry muffins with bright lemon flavor, made with sour cream for extra moisture, and optionally glazed. A classic breakfast or snack cake with vibrant fruit and citrus. Best served warm from the oven.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 28- 4 large eggs
- 2 cups (400g) granulated sugar
- 1 cup (237ml) vegetable oil
- 1 tablespoon lemon zest 1 large lemon
- 2 tablespoons fresh lemon juice from 1 large lemon
- 1 teaspoon vanilla extract
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups (454g) sour cream
- 4 cups (492g) all purpose flour
- 2 cups blueberries (fresh or frozen, see note)
- 3/4 cup (85g) powdered sugar
- 2-4 tablespoons lemon juice
At a glance
PER SERVING · TIME 40M
CAL 12%·PRO 7%
CARBS 32G51% OF CAL
2G FIBER17G ADDED2G INTRINSIC11G OTHER19G TOTAL SUGAR
FAT 12G44% OF CAL
3G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 188mg
- Total sugar
- 19g
- Added sugar
- 17g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 107mg
- Calcium
- 28mg
- Iron
- 0.83mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 188MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.