Blueberry-Lemon Muffins recipe

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Ingredients

2 medium ripe bananas, mashed
¾ cup packed brown sugar
⅓ cup unsweetened applesauce
1 large egg, lightly beaten
1 teaspoon lemon extract
1 cup whole wheat flour
2 teaspoons baking powder
1 ¼ teaspoons salt
1 teaspoon ground ginger
½ teaspoon baking soda
1 cup quick-cooking oats
1 cup fresh blueberries

Nutrition Info

146.9 calories
carbohydrate: 32.7 g
cholesterol: 15.5 mg
fat: 1.2 g
fiber: 2.8 g
protein: 3.1 g
saturatedFat: 0.3 g
servingSize: -
sodium: 387 mg
sugar: 17.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease twelve 2 1/2-inch muffin cups.

  2. Stir together bananas, brown sugar, applesauce, egg, and lemon extract in a large bowl. Sift together flour, baking powder, salt, ginger, and baking soda in another bowl.

  3. Add flour mixture and oats to banana mixture, gently stir just until combined. Do not overmix. Fold in blueberries. Spoon batter evenly into prepared muffin cups.

  4. Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 15 to 20 minutes. Remove muffins from pan, transfer to a wire rack, and let cool completely.

Recipe Yield

12 muffins

Recipe Note

Choose your favorite extract, spice, and fruit to make nutritious muffins with the ingredients you have on hand.

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