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Lemony Blueberry Muffins

A quick and nutritious breakfast that the whole family can help make.

Ingredients

Whole wheat pastry flour, 2 cups
Baking powder 2 teaspoon
Salt 1/2 teaspoon
Egg substitute 1/2 cup
Sugar, raw or regular 1/2 cup
Lemon soy yogurt, 16-ounce container
Skim milk or soy milk 1/2 cup
Lemon juice 1 tablespoon
Lemon zest, grated 2 teaspoon
Blueberries, fresh or frozen 1 cup

Directions

Adults: Preheat oven to 350 degrees.

Kids: Combine flour, baking powder and salt in a mixing bowl.

Kids: In another bowl combine the egg substitute, sugar, yogurt, milk, juice and zest.

Together: Make a well in the center of the dry ingredients and pour in the wet mixture.

Kids: Stir until just combined. Gently stir in the blueberries.

Together: Divide the batter among 12 paperlined or oiled (with non-fat cooking spray) muffin tins.

Adults: Bake for 15 to 20 minutes, or until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean.

Adults: Note: using paper muffin cups makes them easier and cleaner to pop into a bag and take them to work or school!

About this Recipe

Serves: 12
Prep Time: 15 minutes
Cook Time: 20 minutes

Submitted By

Meatless Monday Organization

Chef Solus Approved!

This recipe was reviewed by our dietitians and has received our Chef Solus Two Thumbs Up Approval!

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1 Comment

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Terry

Thursday, Aug 08, 2019 @ 10:36 AM

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Would be helpful if the recipes had nutrition information.